As a long time fermenter, it helps to just buy commercially the product you plan to ferment until your ferment is complete, then just keep up with future ferments every 3-4 months to keep it going. In the long run, youll have a sustainable supply of ferments and no longer need to buy.
Kevin ASEAN Until? You already watched the whole video ;) besides, it's not much of hassle really to wait 6-8 months, just hide it somewhere, write up the date and then OOPS forget all about it, then after half a year you find it. But really, make a huge batch of miso and you will NEVER run out! You could just make a new batch when the first batch is fermented enough.
Pete McDonald you posted that comment 3 years ago. If you made miso instead of just whining about how long it takes you'd have an awesome miso homemade.
woaw... 6 to 8 months... and I was like. "yeah it would be nice to make some ramen this week. and if I make my own miso it will be even better. all natural and fresh" ahh... silly me from the past.
and 6 to 8 months is actually a pretty short time to let the miso rest... some people usually do 1-2 years and the darker miso varieties sit even longer than that!
1. Make a batch in a large enough quantity to use for the next 6-8 months. 2. When the old batch is ready, enjoy it for the next 6-8 months. 3. Repeat for an indefinite supply of miso.
Oh man the stupidity of all these comments! (facepalm). Fact is, there are many types of miso, Shiro Miso (white) is done in around 3-4 weeks only and appears very clear and slightly sweet, Shinshu Miso (yellow to brown) takes from 6 months to 1 year and is mostly salty, Aka Miso (red) is fermented for 1 to 2 years and becomes slightly pungent, Hatcho Miso or Mame Miso is made of soy beans only and looks very dark and often chunky, sporting a very pungent taste and needing no less than 3 years to get ready. I can't even imagine the reaction these ppl would have got if they had been told to wait for 3 years! lol
Thanks for the helpful instruction. I would not use an aluminium pot, nor plastic wrap. Miso is about good health, and aluminium and plastic are definitely not.
Rice koji is completely different from yeast.so I don't think you can use yeast instead...and I don't know how to make rice koji either. cause Here in Japan,It's not difficult to get rice koji itself.
Is weighting it down really mandatory? I made some chickpea miso 3 days ago and the container I've put it on doest have enough space to put a weight on top? Should I just switch container or is it OK (I actually saw someone on internet that didn't weightedit down and still had good results)
Um. could someone clarify few things for me. First: does it hast to be only koji rice? Second when u mix rice with salt and then with soy, should i cook rice first? bc uncooked rice is hard, and on video it looks like rice mixed up with soy very good but no word about cooking rice so far. And at last 6-8 month smashed beans, won't they rot for such long time?
Maxwell Hawk It has to be Koji rice, because it has a certain bacteria/fungus that starts the fermentation process.It is DRY when you mix it with the mashed soybeans. And NO, miso won't rot even when fermented for 6-8 months. Firstly, the salt prevents it from "rotting"(=unwanted bacteria ruins the batch), and secondly, when the bacteria/fungus in koji rice starts to ferment , it prevents other bacteria from taking over. But of course, you should keep a normal good hygiene.
oh.. i see. well, the thing is, im live in a... rat hole. Small town in the middle of ukraine, and it's pretty hard to find even rice for sushi, i doubt i will ever find koji. Jez i couldn't even find wasabi for months. I found miso paste in the supermarket, they make it at nearby town even smaller then mine. When i mixed it with a water - it was absolutely disgusting taste and probly poisonous. And since i tasted real japanese miso i'm pretty sure it wasnt it. I guess they did use regular rice instead of koji. Eh... no miso for me T.T
+Maxwell Hawk Yeah it's definitely hard to find asian ingredients in a smal town :< I recenlty ordered from souschef . co . uk some miso paste. I personally think it's worth paying a little money for less hassle and waiting time if it's not overpriced. Their price is really good, but you have to order a larger amount to get free shipping. Also, I think the korean soybeaan paste Doenjang, which they too sell, is a bit cheaper and tastes similar. If you do order Miso or Doenjang from there, be sure to order Gochujang chili paste! It's like soybean paste but spicy(not too spicy at all) and delicious! You can use it in all cooking, meat, seafood, soups, noodles, especially a good combo with soybean paste. I ordered 2 kilos of the chilipaste and it's not enough!
Richard Smith at the time I wrote the comment I had paused the video(haha on me) I didn't know the whole process. My last comment I realized my mistake. I now see the history in miso paste and would never use such modern devices to try to make it. ;-)
iluvmaboyz The way I look at it is if you are going to dedicate so much time and patience to making miso traditionally, you might as well go all the way on the whole process. Nothing is stopping you from tweaking any of it, but it would leave me questioning the impact my cheating had on the end product, which took so long to mature. That is just the way I see it. You may very well come out with a better miso, but it wouldnt be 'authentic',
Koji is a mold spore that feeds on rice; you need rice koji because it's rice already innoculated with the koji spore then dried for use. Not all rice has koji spore so no, regular rice won't work.
Yes, but the darker the paste, the longer it takes to ferment. Dark red/brown pastes can take up to 2 years. Soy should still go one year. You might get away with only 8 months with white navy beans, large Limas or garbanzo beans. You'll know it's ready if its lost most of its salty flavor.
Thought you were going to say 3 yrs. I buy 3 yr miso all the time. You're all going to live those 8-9 months, one way or another. Might as well have some miso fermenting. Just buy some miso from the store to tide you over. You guys are so, "instant gratification." lol
Not everybody drinks wine every day. But Miso can be used for many food recipes... so...more useful on a daily basis, if it wasn't for the time it takes to get ready. I got starving just by watching.. I wanna cook only Korean food at home and Gochujang is another thing that takes 6 months to be ready \o/ Lot of waiting just to eat, because where I live asian ingredients are not for sale.
Malu Shieldmaiden But wine is used for tons of reasons in cooking as well, especially deglazing, making marinade, reducing, making sauces, saute's, basting, etc...
As a long time fermenter, it helps to just buy commercially the product you plan to ferment until your ferment is complete, then just keep up with future ferments every 3-4 months to keep it going. In the long run, youll have a sustainable supply of ferments and no longer need to buy.
I was following enthusiastically until the 8-9 months part.
Kevin its SO WORTH IT. The cost to buy Miso paste made at a factory is not.
hahah I was right there with you man, I was already looking up places to buy the ingredients and then it was like..... "dammit!" haha
Me tooooo... XDDDDDDDDDDDDDDDDD
Kevin ASEAN Until? You already watched the whole video ;) besides, it's not much of hassle really to wait 6-8 months, just hide it somewhere, write up the date and then OOPS forget all about it, then after half a year you find it. But really, make a huge batch of miso and you will NEVER run out! You could just make a new batch when the first batch is fermented enough.
Pete McDonald you posted that comment 3 years ago. If you made miso instead of just whining about how long it takes you'd have an awesome miso homemade.
woaw... 6 to 8 months...
and I was like. "yeah it would be nice to make some ramen this week. and if I make my own miso it will be even better. all natural and fresh" ahh... silly me from the past.
and 6 to 8 months is actually a pretty short time to let the miso rest... some people usually do 1-2 years and the darker miso varieties sit even longer than that!
wat is rice "koji"?
Awesome,very strait forward with no chat or other distractions. Very useful, thank you very much
it's my pleasure!
movie sky i like to try it, but i want to know the ratio of soy beans to koji rice, like what Alexandra Parker said.
Galang Mubaraq The video clearly says 2 kg soybeans, 2kg koji rice. so it's 1:1 in dry weight.
Gary Henry cis
Throwing balls of mashed beans looks so satisfying.
6-8 months? The doctor said I only have 5 more months to live.
jerry are you alive
jerry gwyn seems he didn't survive lol
In memory of jerry gwyn...
RIP Jerry
jerry gwyn Rip
1. Make a batch in a large enough quantity to use for the next 6-8 months.
2. When the old batch is ready, enjoy it for the next 6-8 months.
3. Repeat for an indefinite supply of miso.
it's Looks Delicious thank you for sharing
I bet most people would freak if they tried making this. fermentation produces some not friendly smells but the end result is worth it.
I was like okay, looks good then it said 6-8 months XD
Where do you store it?
cool dark place
When the miso is ready, can you get portions out from time to time or do you have to refrigerate it?
6:17 LOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOL
Oh man the stupidity of all these comments! (facepalm). Fact is, there are many types of miso, Shiro Miso (white) is done in around 3-4 weeks only and appears very clear and slightly sweet, Shinshu Miso (yellow to brown) takes from 6 months to 1 year and is mostly salty, Aka Miso (red) is fermented for 1 to 2 years and becomes slightly pungent, Hatcho Miso or Mame Miso is made of soy beans only and looks very dark and often chunky, sporting a very pungent taste and needing no less than 3 years to get ready. I can't even imagine the reaction these ppl would have got if they had been told to wait for 3 years! lol
Thanks for the helpful instruction. I would not use an aluminium pot, nor plastic wrap. Miso is about good health, and aluminium and plastic are definitely not.
Does it have to be Koji rice or can it be any other? Do you think it would go bad if there was 1/2 the amount of salt?
Hi !! Can I use any kind of rice , or just this one ?? Thanks a lot . Good vídeo.
If you keep boiling the beans, you have to add water continuously at boiling point?
i want to see the finish result..>,,< and btw can i use other type of rice?
I don't know how to make rice koji and no one sells it here. Can I use regular yeast instead? Thank you.
Rice koji is completely different from yeast.so I don't think you can use yeast instead...and I don't know how to make rice koji either. cause Here in Japan,It's not difficult to get rice koji itself.
I bought my koji rice online. Find a supplier in your country. It's relatively expensive, but then, we're not in Japan.... :(
Is weighting it down really mandatory? I made some chickpea miso 3 days ago and the container I've put it on doest have enough space to put a weight on top? Should I just switch container or is it OK (I actually saw someone on internet that didn't weightedit down and still had good results)
i wanna try badly muso mmmm
I get the purpose of the koji, but why do you put in dry rice?
+MegaMackproductions to keep moisture out
but near me not japanise or korean store
Does the ratio of soy beans to koji rice have to be the same? What difference does it make to have different ratios of koji rice to soya beans?
More koji = sweeter
6 to 7 months. We're already in June. If I start today, mine should be ready In December. Problem is... no koji rice anywhere near me.
what is rice koji and whats the substitute if i cant find it
can you find the koji at Korean shops??
Um. could someone clarify few things for me. First: does it hast to be only koji rice? Second when u mix rice with salt and then with soy, should i cook rice first? bc uncooked rice is hard, and on video it looks like rice mixed up with soy very good but no word about cooking rice so far. And at last 6-8 month smashed beans, won't they rot for such long time?
Maxwell Hawk It has to be Koji rice, because it has a certain bacteria/fungus that starts the fermentation process.It is DRY when you mix it with the mashed soybeans. And NO, miso won't rot even when fermented for 6-8 months. Firstly, the salt prevents it from "rotting"(=unwanted bacteria ruins the batch), and secondly, when the bacteria/fungus in koji rice starts to ferment , it prevents other bacteria from taking over. But of course, you should keep a normal good hygiene.
oh.. i see. well, the thing is, im live in a... rat hole. Small town in the middle of ukraine, and it's pretty hard to find even rice for sushi, i doubt i will ever find koji. Jez i couldn't even find wasabi for months. I found miso paste in the supermarket, they make it at nearby town even smaller then mine. When i mixed it with a water - it was absolutely disgusting taste and probly poisonous. And since i tasted real japanese miso i'm pretty sure it wasnt it. I guess they did use regular rice instead of koji. Eh... no miso for me T.T
+Maxwell Hawk Yeah it's definitely hard to find asian ingredients in a smal town :<
I recenlty ordered from souschef . co . uk some miso paste. I personally think it's worth paying a little money for less hassle and waiting time if it's not overpriced. Their price is really good, but you have to order a larger amount to get free shipping. Also, I think the korean soybeaan paste Doenjang, which they too sell, is a bit cheaper and tastes similar. If you do order Miso or Doenjang from there, be sure to order Gochujang chili paste! It's like soybean paste but spicy(not too spicy at all) and delicious! You can use it in all cooking, meat, seafood, soups, noodles, especially a good combo with soybean paste. I ordered 2 kilos of the chilipaste and it's not enough!
thx ;)
So ,this is d paste i bought from korean market...😊
Awesome!!!! :3
Can you cook the beans in a pressure cooker to cut down on time, and can you put the cooked beans in a food processor instead is mashing them
Why would need to cut down on time with miso, which takes 3/4 of a year to make?
Richard Smith at the time I wrote the comment I had paused the video(haha on me) I didn't know the whole process. My last comment I realized my mistake. I now see the history in miso paste and would never use such modern devices to try to make it. ;-)
iluvmaboyz
i bet there´s no difference to the final result.. maybe the paste will be smoother if you process it
Karl Gruber thanks for the response. Mashing the beans probably gives the paste more body though. I really want to make some
iluvmaboyz The way I look at it is if you are going to dedicate so much time and patience to making miso traditionally, you might as well go all the way on the whole process. Nothing is stopping you from tweaking any of it, but it would leave me questioning the impact my cheating had on the end product, which took so long to mature.
That is just the way I see it. You may very well come out with a better miso, but it wouldnt be 'authentic',
lol I dont mind the wait time but it will only be worth it with a huge batch
Sinigang na baboy sa miso.
Can i use regular asian rice but not koji rice??
No
Koji is a mold spore that feeds on rice; you need rice koji because it's rice already innoculated with the koji spore then dried for use. Not all rice has koji spore so no, regular rice won't work.
it doe not show clear : the koji rice has to be added raw or cooked ????
Woody Woodbaker koji rice is dry fermented cooked rice.
SIX TO EIGHT MONTHS???!!!???
Debra Bishop I'm shocked too x'D ...
6 to 8 months or hours???
Months xd u arent gonna try it this year hahaha
Months
i don't have Koji rice , can I use any kind of rice ?
Sun rise Same :(
No you can't Koji rice has been colonized by a specific type of bacteria which induces the fermentation process
@@waider Silly you, it's Rhizoma, Rhizopus oryzae. Type of molds found in "Tempe"
@@pashairsyad6977 koji kin is a type of bacteria kin means bacteria in japanese. So shut the fuck up before calling me silly.
why do fermentation video posts never show the result ?
Wirefoxterrier bcause it takes long n they forgot to upload
6-8 months?! Am frying my steak now. it going to bo overcooked in 6-8 months
you didn't cook thr rice right?
pretty woman It's Koji, not plain rice.
lmao at this rate imaa just not eat miso at all, miso is like brewing expensive beer except its note expensive just too much hard to find and make.
Omg, all this work mostly to miso soup that is cokeed daily, Oh shit i will stick with pasta xd
This will last about a year, half a days work for a year of food is not hard
miso pasta :D
6-8 months?????????? That was discouraging )) Gotta stick to sauerkraut ))
6-8 months! Aw, man :0(
can I use pinto or other beans ? can't find soy beans.
Gluluman lol it will be fried beans 😜
Yes, but the darker the paste, the longer it takes to ferment. Dark red/brown pastes can take up to 2 years. Soy should still go one year. You might get away with only 8 months with white navy beans, large Limas or garbanzo beans. You'll know it's ready if its lost most of its salty flavor.
6:17 like a fucking joke
6-8 month omg
ok…
Thought you were going to say 3 yrs. I buy 3 yr miso all the time. You're all going to live those 8-9 months, one way or another. Might as well have some miso fermenting. Just buy some miso from the store to tide you over. You guys are so, "instant gratification." lol
Simmer down son.
Dear white people... U dont mind waiting for wine fermented up to 10 years but not miso in less a year
Blue Danish Cheese not sure only white...people...were impatient...please do not be so racist.
Blue Danish Cheese like Micheal WU?
Blue Danish Cheese haha totally right.
Not everybody drinks wine every day. But Miso can be used for many food recipes... so...more useful on a daily basis, if it wasn't for the time it takes to get ready. I got starving just by watching.. I wanna cook only Korean food at home and Gochujang is another thing that takes 6 months to be ready \o/ Lot of waiting just to eat, because where I live asian ingredients are not for sale.
Malu Shieldmaiden But wine is used for tons of reasons in cooking as well, especially deglazing, making marinade, reducing, making sauces, saute's, basting, etc...
6 to 8 months *AINT NOBODY GOT TIME FOR DAT*