Japanese food culture, Food event in Tokyo, Japanese unique ingredients and classes
I've attended miso making class in Egami cooking school in Ichigaya, Tokyo. It was much easier than I expected.
Miso used to make each domestic house during winter time, around November to March. Because of the process of soaking dried soy beans in plenty of cold water for over night, the water should be very cold at this stage to prevent spoil the water. T
The teacher said, it was an annual event in each home and whole family member work together to make miso for year around for consuming.
Miso is made from dried soy beans, salt and malt. Malt is vary depend on the type of miso. We used rice malt at the class.
There are dried soy beans in a bowl
Soak the soybeans in water for overnight.
This is liquid to cook soy beans. Keep the liquid, this is fundamental role for making miso.
Making a handful size of ball and do catch balling in both hands to remove the air from the paste. The air make oxidize miso, that is risks for damage.
Make several balls and carefully transfer to a plastic bag. line the balls without air in the container.
Spread out the paste in a plastic bag. Remove any air in the bag.
Now, it is ready for fermentation. Leave it in cold area in my house for 1 year.
Looking forward to seeing the miso another one year! Hope you'll be fine. See you next spring!