In US grocery stores we can buy “white miso”, “red miso”, and “yellow miso”. In your subsequent videos about miso can you comment about those varieties and how they are different?
Hi! The one I introduced is "yellow". It's the most commonly used miso in Japan. The "white" is made from a lot more rice Koji and soybean, so it tastes sweeter and more expensive. We use "white" on special occasion like new year. ua-cam.com/video/A-VcN_SvX5o/v-deo.html The "red" is made from soybean and soybean Koji. It tastes more salty and intense flavor. We have several kinds of miso in our fridge. We use different miso depends on the dishes. And we have different kind of miso depending on region. Thanks for the good question!
@@nikolai8150 laughts in eastern european - wait till you learn about the fermented cabbage. besides, this is one of those things that you simply do each season. by the time you finish your old batch, the next batch is ready. looking at the recipe, it's fairly easy and since you don't spend 2 hours it needs to boil by standing next to the stove and staring at the pot, for a grand total of half an hour of work and 1 year of forgetting about it in your pantry, this is a great little project to try. and if it goes bad? well, you only wasted one bag of soya beans. no big deal.
I WANT TO MAKE A KOREAN DISH: Tteokbokki 1) watched how to make. Have everything without GOCHUJANG. 2)tried to find gochujang can't find. 3) see a video how to make gochujang 4)have everything except miso 5)can't find miso near me 6)decided to make miso 7)watch this video me: it will take a year? WHAT? LET'S DROP TTEOBOKKI
I started on 10/19/2019 and finished up today 11/10/2020. I was nervous to taste it but it’s great. A bit different from store bought miso. Different color, different texture and maybe a stronger umami taste. Now I have a lifetime’s worth of miso! Lol I know it’s a long process but it mostly involves setting reminders and then forgetting that it’s in your fermentation location. Now that I’ve made miso successfully it gives me confidence to try other long term recipes.
I did it! I started miso in 2020 and just got it out. It is so good! Such rich flavor. Ive never had anything like it! I'm starting another batch because I dont think I can go back to store bought. Thank you for the recipe!
I am soo thankful for this recipe, because miso paste is not in the grocery stores where I live!! No matter the length of time I must wait, I will relish the opportunity to make good miso paste!
Anything fermented increases nutritional value, especially if you are vegan. Something about the microbes breaking down the nutrients so they become more bio- available.
Thankyou for making this 1 year long, time skip video :) It's so satisfying watching the fruits of a year's worth of preparation. Great video, keep it up (Y) I am learning home-cooking (thanks to covid and lockdown) so I thought why not give Japanese cooking a try
Hi. I started the miso ĺike 5 months ago. Today I turned it. Now today I'll try miso soup, the rest I will store it in the fridge. Over here it's hi temp. 90° and over. I fermented it at 24°C in dark Airconditioned room for 5 months. Thank you for teaching.
Well, I use to make it from scratch buying kouji-kin from Japan, and growing those spores on rice to make a wonderful fragrant kouji, in a three days delicate process. Then I do what you show in this video. Superior fragrance comes from a homemade Kouji, but also this way has a superior fragrance than storebought miso. Bye from Italy. Gasshoo
ohh wow i have think to do myself but that is huge time to make a good miso paste 1 year i didnt know its take that long time thanks for doing this video, i did learn somehting new :)i may try do it someday in future when i have all i need to do it.
Thank you for sharing! That is a very detailed process. I've always wondered how miso is made. I'm not a serious cook, but sometimes I like to try. 😂 I hope I can do this as well as you do when I'm ready to try. 😅❤
Thank you for your miso recipe💜. I was told it is better to eat soy beans that have been fermented, it's better for digestion. I like all miso but haven't tried nato yet. I want my eco footprint to be very light and close to the Earth. As miso comes in soft plastic bags or tubs I haven't bought it for years. Then I thought search for recipes to make it! I'm glad I looked at your video first. Now I will start the process to make miso. Thank you. 💜👏🌷
I cannot find good miso anywhere in my city - the shelf stable brand tastes good but is pasteurized so no enzymes...and the local asian market had some frozen stuff wrapped in banana leaves from the Philippines....it did not taste very good. So glad to see I can make it at home!!!
Wow it actually takes a year to make me so paste from scratch 😳 I want to try this method. I just need to find the stores where I can buy all the ingredients here in the SW of England. I bought a ready made meso paste and made meso and tofu soup. Surprisingly a filling dish and much more healthier.
Fermented foods are completely normal, especially when fridges did not yet be created. To this day, they are healthier than most foods due to the beneficial bacteria that creates a strong gut-brain axis within the human body. Not harmful. Even the bacteria causing botulism is eaten daily by people around the earth, but large amounts will kill you. Bacteria is in us.
I wanted to make gochujang chilli paste which requires miso paste so I came to see miso paste..... Lol its process is of one year..... But then one must really have lots of patience to do this..
@@nouhailaben180 I'm from India 😊😊 N from where are u dear nouhaila? BTW I also wanted to make gochujang sauce for tteokboki I love Korea very much n u?
Thank you so much for making this video tutorial, I will let you know now that I am definitely going to make this very soon thanks to your instructions! Miso is very expensive here and flavour is not strong enough for me. Thank you thank you 😊
John Zhytamyr I am so impressed by your understanding about our culture✨. I translated as “upside down “ for the motion we have to make next. I should be more authentic in the future videos😊. Thanks for watching ❤️
@@kitchenprincessbamboo , Apologies, my intention was not to show a shortcoming, on the contrary your videos are fantastic. It is just a rather beautiful idiom.
can i make it in tropic climate? since tropic climate is hot weather, can i put them on refrigerator the whole fermentation process? and how many degrees should be more suitable?
Wow i never realized it's such a long process! My ALT contract is for one year so when i move to japan i should make it so it'll be done by the time my contract is up!
That was very interesting. I might try this out since I have difficulty to find miso in stores around here. Is it possible that you will make a video about how to make the japanese curry roux? I watched your video about the curry and would really like to make it from scratch as well. Thanks for all the nice recipes on your channel.
Hi, Jennel! Actually, I have already shoot "curry from scratch"! I can't tell you when, but I will make the video. Wait for me, please. Thanks for watching!!
THANK YOU SO MUCH for this lovely, well-explained video!!! Just two questions - 1. can the miso be consumed after six months? 2. Can I use my store-bought miso to start off a new batch and make it ferment faster !!
Amazing! Didn't know something so simple would take so long to make, have you ever make your own homemade bonito flakes (katsuobushi) as well? I've seen this in Asian cuisine a lot
Luiz Felipe No it’s not simple. Make the fish into fillet and take out all the bone. Boil in salty water, then let it dry. Then smoke. Then put the mold several times. It shouldn’t have any moisture. I respect the person who invented the bonito flakes🌟
Absolutely love your videos! How long does one plastic box of miso paste last? I doubt it lasts throughout the year. So do you make this multiple times each year?
Hi.. how to get the rice koji? Is it simply adding rice into the soybean paste and let it ferment together inside the container? Can i cover my container with the lid instead of tying a plastic cover like u did? Can i keep it to ferment inside the fridge and not outside? Anyway, the 1 year journey of making miso is the same process as making korean doenjang, but miso making is less complicated.
Are we using the old dried bamboo leaf or the young green bamboo leaf? We have bamboo at the back of our house. So I would want to make this. And what kind of alcohol you use? I want to make like in 5 to 10 kg, so I don't know the measurements I should use. How long it can be stored?
I got a very thick layer of sticky clear liquid on top just after one month. Is that the tamari? It kinda smells like honey, I don’t know if I’m doing it correctly or not. Thank you
@@lilyyuan8901 Please join the HAPPY EATING Facebook Group to share your food with me and our friends in this beautiful community! facebook.com/groups/456957999399534 I am waiting for you on board!
Thank you for your great video! I am growing Midori Soybeans in my garden this year for the first time. Can I make miso from fresh soybeans, or do they need to be dried then cooked?
Great video, I have to try this! Non-organic brands often use alcohol to stop fermentation, this is not the case (or is it not specified?) for organic brands but some still have a strong smell of alcohol... Fungus forgotten in the miso paste can give it that characteristic alcohol smell ? or is it the alcohol used to whipe the container ? ... Should an old miso (fermented about 1 year or 2) smell like alcool ?
Hi! Alcoholic strong smell...I think it was caused by "circumstances." If the miso was fermented in hot and humid place, it could happen. But I don't think it is harmful if it's not smell and taste BAD. I mean as far as you can eat, it's OK.
sorry I just lazy to read all the comments. is there any substitute for Koji rice? not sure our asian groceries selling Koji Rice..? any other substitute of rice i can use instead. Thank you. I have coeliac so has to make my own gluten free miso...
In US grocery stores we can buy “white miso”, “red miso”, and “yellow miso”. In your subsequent videos about miso can you comment about those varieties and how they are different?
Hi!
The one I introduced is "yellow". It's the most commonly used miso in Japan.
The "white" is made from a lot more rice Koji and soybean, so it tastes sweeter and more expensive. We use "white" on special occasion like new year.
ua-cam.com/video/A-VcN_SvX5o/v-deo.html
The "red" is made from soybean and soybean Koji. It tastes more salty and intense flavor.
We have several kinds of miso in our fridge. We use different miso depends on the dishes.
And we have different kind of miso depending on region.
Thanks for the good question!
Aging time.
Paul Kawaguchi How’s the miso?
in my country u get nothing --__--
@@anushka1223 try from amazon
I'm Syrian
Wanted to make miso. Ended up making hummus of soy beans...
Lmao this made me laugh
OMG LMAOOO
dude, lmaoo
That would be me but I am turkish🤣🤣
no chance. Japanish cusin has patient. And soya beans differenty from chic beans. it is like making a very good wine, you must wate.
Why do most people buy their miso ready-made? I learned the answer in this video almost immediately
Nobody can wait this long
@@nikolai8150 I can
@@rickc2222 ok then , Best of Luck
@@nikolai8150 It's simple. You buy it until your own is ready.
@@nikolai8150 laughts in eastern european - wait till you learn about the fermented cabbage. besides, this is one of those things that you simply do each season. by the time you finish your old batch, the next batch is ready. looking at the recipe, it's fairly easy and since you don't spend 2 hours it needs to boil by standing next to the stove and staring at the pot, for a grand total of half an hour of work and 1 year of forgetting about it in your pantry, this is a great little project to try. and if it goes bad? well, you only wasted one bag of soya beans. no big deal.
It takes ONLY ONE YEAR !!! I love your faith in Life woman!!
I WANT TO MAKE A KOREAN DISH: Tteokbokki
1) watched how to make. Have everything without GOCHUJANG.
2)tried to find gochujang can't find.
3) see a video how to make gochujang
4)have everything except miso
5)can't find miso near me
6)decided to make miso
7)watch this video
me: it will take a year? WHAT? LET'S DROP TTEOBOKKI
omfg this is literally me rn
omg how is this even possible
hello there long lost platonic soulmate
we share the same pain
@@JH-hv9wu I think so 😂
I want to make the Korean sauce but I don't know where I'll get miso so I decided to follow a recipe but it will take an year srsly
@@syedafatima6311 ikr the pain 😭
Exactly what brought me here
Miso has such a refreshing but simple taste I never would’ve guessed it takes a year to make! Thank you so much for educating me.
WOW, I appreciate the miso paste even more.
5:41 “Ta dah!” Lol this really put a smile on my face, thanks 😃
I’m on month five of my miso, wish me luck!
Wow! I have never received the Miso making report! Let me know how it turned out!
I commend you. Good luck, keep it up!
I started on 10/19/2019 and finished up today 11/10/2020. I was nervous to taste it but it’s great. A bit different from store bought miso. Different color, different texture and maybe a stronger umami taste. Now I have a lifetime’s worth of miso! Lol
I know it’s a long process but it mostly involves setting reminders and then forgetting that it’s in your fermentation location. Now that I’ve made miso successfully it gives me confidence to try other long term recipes.
Hi there WHERE DO YOU BUY RICE KOJI? I'd like to start But I don't know where to buy it.Thanks in advance
I buy organic miso. But enjoyed knowing the process. Didn't know it took so long to make. Happy new year;).
Not so many people make miso at home even in Japan.
Thanks for wacthing!
I don't know that I'm up to make something like this, but I really enjoyed watching the video. Thanks
Hi, Jasper!
I think you can do it easily if you can access rice Koji. It's fun to make!
Thanks for watching as always!
I'm seeing this a year after you posted! You could've had your miso already ready to go now! 😃😃😃 😅
I did it! I started miso in 2020 and just got it out. It is so good! Such rich flavor. Ive never had anything like it! I'm starting another batch because I dont think I can go back to store bought. Thank you for the recipe!
Thanks for trying! You are awesome!
i dont have patience but im gonna still try this!
I am soo thankful for this recipe, because miso paste is not in the grocery stores where I live!! No matter the length of time I must wait, I will relish the opportunity to make good miso paste!
Making home made miso means a lot to us. I would like you to experience the time with expectancy and a little bit of nervousness". Lol.
Do you live in the UK? I can give you a couple of kgs for free.
Thank you for your recipe of making miso, since I am a vegan and raw vegan I will use this is in my salad as a cheese or mayonnaise , yummy thank you
Anything fermented increases nutritional value, especially if you are vegan. Something about the microbes breaking down the nutrients so they become more bio- available.
@@mountainbliss2199 oh, thank you very much , I love it, I feel it is healthy too since I am depend on natural remedies this sound so yummy
Thankyou for making this 1 year long, time skip video :) It's so satisfying watching the fruits of a year's worth of preparation.
Great video, keep it up (Y)
I am learning home-cooking (thanks to covid and lockdown) so I thought why not give Japanese cooking a try
nice video thank you for sharing watching from philippines
I really appreciate you making this video, but as soon as you said a year i was out.
Me too
Yeah me too
Me too
me four
Hahahah OMG! me too!!
Hi. I started the miso ĺike 5 months ago. Today I turned it. Now today I'll try miso soup, the rest I will store it in the fridge. Over here it's hi temp. 90° and over. I fermented it at 24°C in dark Airconditioned room for 5 months. Thank you for teaching.
How did you like it?
Mine is at 2 years now, so good!
Love your copper bowl. I hope i can make this, soon.
Thank you! It's a great pot for boiling soy beans!
Well, I use to make it from scratch buying kouji-kin from Japan, and growing those spores on rice to make a wonderful fragrant kouji, in a three days delicate process. Then I do what you show in this video. Superior fragrance comes from a homemade Kouji, but also this way has a superior fragrance than storebought miso.
Bye from Italy.
Gasshoo
Honestly, I don't think I have the patience to do this. Really admire Japanese people.
ohh wow i have think to do myself but that is huge time to make a good miso paste 1 year i didnt know its take that long time thanks for doing this video, i did learn somehting new :)i may try do it someday in future when i have all i need to do it.
スリランカに味噌がないので作ってみる。 味噌が大好き😘 美味しいスープです。 教えてくれて本当にありがとうございます。
Your Japanese is good!
@@kitchenprincessbamboo 日本語話せますよ。 5年間日本に住んでた。大分県別府市、温泉県 。。！！！ でも日本料理作れない。 今懐かしいので食べたい。でも日本料理ないからしょうがない。 🙈🥺🥺🥺
Thank you for sharing! That is a very detailed process. I've always wondered how miso is made. I'm not a serious cook, but sometimes I like to try. 😂 I hope I can do this as well as you do when I'm ready to try. 😅❤
Hi, Tabitha!
It's fun to make preserved food on a chilly day. I feel like I am doing a something great.Lol..:-)
Thanks for watching!!
😂 I will have to make this on a chilly day too then!! ❄☃️ And you're welcome! Love watching your cooking videos! Looking forward to the next!
Thank you for your miso recipe💜. I was told it is better to eat soy beans that have been fermented, it's better for digestion. I like all miso but haven't tried nato yet. I want my eco footprint to be very light and close to the Earth. As miso comes in soft plastic bags or tubs I haven't bought it for years. Then I thought search for recipes to make it! I'm glad I looked at your video first. Now I will start the process to make miso. Thank you. 💜👏🌷
Do you live in the UK? I can give you a couple of kgs for free.
@@MsEss2011 oh! Thank you very much but I am in Australia.
Very authentic and informative. Thank you.
Thank you for making this home made miso , will try make it in the future but I already have some miso at home
That looks absolutely amazing! Loads of love from Denmark ❤️🤗
I cannot find good miso anywhere in my city - the shelf stable brand tastes good but is pasteurized so no enzymes...and the local asian market had some frozen stuff wrapped in banana leaves from the Philippines....it did not taste very good. So glad to see I can make it at home!!!
Do you live in the UK? I can give you a couple of kgs for free.
@@MsEss2011 no i'm in Canada, but thanks!
Wow... I m from India....its really good for gut
5:41 "tadaa.. this is my missile"
also
6:05 "i'll show you how i use missile.."
thx utub translator, u made my day
Wow it actually takes a year to make me so paste from scratch 😳 I want to try this method. I just need to find the stores where I can buy all the ingredients here in the SW of England. I bought a ready made meso paste and made meso and tofu soup.
Surprisingly a filling dish and much more healthier.
Do you live in the UK? I can give you a couple of kgs for free.
Mafav.. thank you for sharing this beautiful video..
Great dish
I am from India
It is helpful for microbiology Study i.e student studying.
Thank you 😊😘☺️😘❤️
Very cool, thanks for this. Definetely gonna give this a try.
すごい マダム
Terrific!!! Beautiful presentation Madame.
Thanks 😊
Very good, thamks
Really great! Thank you!
thank you princess
It's my favorite!! I wonder how people discover the method to make it. That seems like a very intricate method.
Me too, such a lengthy and detailed process
Wow this is so interesting im gonna tryyy
Thanks for watching!
That’s really interesting video. Full watched.👍😊
Finally I found someone who tells the process of doing dashi. Been looking for the homemade one. Thank you ^^
i cant wait to try this!! thank you!!
i use miso in sinigang but i really dont know what came from.....thank you so much maam for sharing how to make home made miso
I always wonder about the first person that looked at a 6 month old soybeans paste and thought: "this looks good and not harmfull at all"
Fermented foods are completely normal, especially when fridges did not yet be created. To this day, they are healthier than most foods due to the beneficial bacteria that creates a strong gut-brain axis within the human body. Not harmful. Even the bacteria causing botulism is eaten daily by people around the earth, but large amounts will kill you. Bacteria is in us.
talk about advance preparations! 🤣
thank you! VERY informative and VERY good english! 👍
Thank you. Love Miso.
Thanks for watching!
This should be ready by now
Thank you. I will try. 😃
This is so awesome thank you
I wanted to make gochujang chilli paste which requires miso paste so I came to see miso paste..... Lol its process is of one year.....
But then one must really have lots of patience to do this..
Same i wanted to make miso to make gochujung that I need to make ttaekboki and I also had to make rice cakes :( Where are u from btw?)
@@nouhailaben180 I'm from India 😊😊
N from where are u dear nouhaila?
BTW I also wanted to make gochujang sauce for tteokboki
I love Korea very much n u?
@@nouhailaben180 meeee to wanted to make tekkbokki that needs gochujang and it needs miso😀😀
@@nouhailaben180 same thing im planning to do but only miso making me upset 😂
Thank you so much for making this video tutorial, I will let you know now that I am definitely going to make this very soon thanks to your instructions! Miso is very expensive here and flavour is not strong enough for me. Thank you thank you 😊
Could you access to the Koji? Where do you live?
Kitchen Princess Bamboo: Japanese Everyday Food I am in Canada, but I can probably buy on Amazon!
Tenchi gaeshi - heaven/earth reversal. How very poetic.
John Zhytamyr I am so impressed by your understanding about our culture✨. I translated as “upside down “ for the motion we have to make next. I should be more authentic in the future videos😊. Thanks for watching ❤️
@@kitchenprincessbamboo , Apologies, my intention was not to show a shortcoming, on the contrary your videos are fantastic. It is just a rather beautiful idiom.
can i make it in tropic climate? since tropic climate is hot weather, can i put them on refrigerator the whole fermentation process? and how many degrees should be more suitable?
Black bean miso! That's really interesting. Wonder how it would taste like. I personally love black soybeans, so I would love to try black bean miso
Thanks for watching!
lovely miso. yummy. new friend here.
Wow i never realized it's such a long process! My ALT contract is for one year so when i move to japan i should make it so it'll be done by the time my contract is up!
Sheldon Pon It’s such a good idea🌟 Good luck for your ALT💕
i love miso
Thank you, girl, I will try this!
Very interesting Princess!!! I'd love to know what miso tastes like...
Why don't you give it a try?
Thanks for watching!
That was very interesting. I might try this out since I have difficulty to find miso in stores around here. Is it possible that you will make a video about how to make the japanese curry roux? I watched your video about the curry and would really like to make it from scratch as well. Thanks for all the nice recipes on your channel.
Hi, Jennel!
Actually, I have already shoot "curry from scratch"! I can't tell you when, but I will make the video.
Wait for me, please. Thanks for watching!!
@@kitchenprincessbamboo Wow, that's nice to hear. So I'll learn how to do it, thanks. 😀
Do you live in the UK? I can give you a couple of kgs for free. I can also give you a couple of 40 servings of Java Curry packs.
Wow that's forward planning
Yummm😋 Arigatou gozaimashita, Ogata - san🙇🏻♂️🙏🏻🍀❤️
Love Your channel.
THANK YOU SO MUCH for this lovely, well-explained video!!! Just two questions - 1. can the miso be consumed after six months? 2. Can I use my store-bought miso to start off a new batch and make it ferment faster !!
A1.Sure, you can. Better after a year. A2. No, you can't. No longer has power to ferment. Thanks for the good question!
Amazing! Didn't know something so simple would take so long to make, have you ever make your own homemade bonito flakes (katsuobushi) as well? I've seen this in Asian cuisine a lot
No I haven't.
You will need special equipment to make bonito flakes.
Thanks for watching!
@@kitchenprincessbamboo if not for special equipment, the process behind making it is simpler?
Luiz Felipe No it’s not simple. Make the fish into fillet and take out all the bone. Boil in salty water, then let it dry. Then smoke. Then put the mold several times. It shouldn’t have any moisture. I respect the person who invented the bonito flakes🌟
@@kitchenprincessbamboo and I respect you for sharing your culture through food with us!
Thank you!
Thanks 😊.
Thank you for sharing this. Can I please ask how long does miso keep after it's ready? Thanks
As long as it tastes good, it's OK to eat. No specific period!
@@kitchenprincessbamboo Thanks. In your experience, can it last 6 months?
Thank you, great and easy to understand video! How long would you need to ferment for white miso flavour?
now i know how this magical ingredient exists.
Thank you for sharing. Can we use the paste as starter for the second batch? How to do it?
You can't use old miso as a starter. We make miso from scratch each time. Thanks for the question.
New subbie!!! I live Miso😋
Absolutely love your videos! How long does one plastic box of miso paste last? I doubt it lasts throughout the year. So do you make this multiple times each year?
It depends on how you consume it.
For our family, 6~7 kg of miso, which I made in the video, is enough for a year.
Thanks for the comment!
@@kitchenprincessbamboo That's great! It's well worth it then. I might give it a try. :) Thanks for replying!
Hi, thanks for the recipe. How long it lasts once is made (after the year). Thanks,¡
As long as it is good.
My oldest Miso is 3-years.
Good question!
We have another variety of chickpea in Cape Town, South Africa. Could you let me know if its a good idea to try making miso with it?
I have never tried but why not?! I think you can do it!
Hello. Im in to this total, tanks for a wonderful video. Is it really 400 g salt? Mvh Johannes
Of course! Miso is the most essential "seasonings."
Hello, i really like your video♥️ can i ask you a question? How much salt can i reduce ? Thank youu
This is it. Less salt causes more chance to fail.
Hey can we use the normal rice instead? Can’t find koji rice in my country.
can I use hikari rice, or it has to be koji specifically?
1)could i store it more than 1 year for more complex flavor?
2)why do you end up with 2 different colours?
3)thank you very much for sharing!
I really wish I can make this but I live in a hot tropical, very humid area, so I'd have to take more precautions and Im a beginner in fermentation 😭
Hi.. how to get the rice koji? Is it simply adding rice into the soybean paste and let it ferment together inside the container?
Can i cover my container with the lid instead of tying a plastic cover like u did?
Can i keep it to ferment inside the fridge and not outside?
Anyway, the 1 year journey of making miso is the same process as making korean doenjang, but miso making is less complicated.
With which particular alcohol should I sterilize the container and the mixing bowl? Can I also sterilize with hot water?
Are we using the old dried bamboo leaf or the young green bamboo leaf? We have bamboo at the back of our house. So I would want to make this. And what kind of alcohol you use?
I want to make like in 5 to 10 kg, so I don't know the measurements I should use. How long it can be stored?
Awesome video :)
I got a very thick layer of sticky clear liquid on top just after one month. Is that the tamari? It kinda smells like honey, I don’t know if I’m doing it correctly or not. Thank you
I am not sure but maybe yes. If you can join my happy eating group, you can ask me with a photo!
@@kitchenprincessbamboo where can I join the group?
@@lilyyuan8901
Please join the HAPPY EATING Facebook Group to share your food with me and our friends in this beautiful community!
facebook.com/groups/456957999399534
I am waiting for you on board!
Wow! Great video, thankyou for sharing.
A quick question though, so the miso doesnt go bad if I leave the container open?
Sorry but I don't understand what you trying to ask. Do you want to open the container?
Thank you for your great video! I am growing Midori Soybeans in my garden this year for the first time. Can I make miso from fresh soybeans, or do they need to be dried then cooked?
Only soft cooked beans work, fresh or dried.
Let me know how it turned out!
@@kitchenprincessbamboo I definitely will, thank you!
Great video, I have to try this! Non-organic brands often use alcohol to stop fermentation, this is not the case (or is it not specified?) for organic brands but some still have a strong smell of alcohol... Fungus forgotten in the miso paste can give it that characteristic alcohol smell ? or is it the alcohol used to whipe the container ? ... Should an old miso (fermented about 1 year or 2) smell like alcool ?
Hi!
Alcoholic strong smell...I think it was caused by "circumstances." If the miso was fermented in hot and humid place, it could happen. But I don't think it is harmful if it's not smell and taste BAD. I mean as far as you can eat, it's OK.
@@kitchenprincessbamboo Thank you for your answer !
Thank you! Can you make miso from okara?
I don't think so. Thanks for watching!
how interesting, what's the shelf life on home made miso?
If you store it in a fridge, it will last about 2 years. Thanks for watching!
So when prepping the beans, they don’t need to be cracked open like when making tempeh? I’m just curious
I love it 💖💕💞🌺💋💜💗🌸💚❤️
Please do some traditional Japanese veg
Genial!!!
sorry I just lazy to read all the comments. is there any substitute for Koji rice? not sure our asian groceries selling Koji Rice..? any other substitute of rice i can use instead. Thank you. I have coeliac so has to make my own gluten free miso...
No substitute for Koji. It's a starter for fermentation.
@@kitchenprincessbamboo Thank you. I will searching for KOji then