The first Miso making

This is Miso soup. ↑

Miso soup is necessary for daily meal in Japan.

Kelp and dried small sardines puts into water, then make it boiled.

It became like fish stock soup. Add ingredients,

Add a seasoning it called Miso in the end.

Japanese people uses Miso everyday same as soy sauce.

I tried to make this Miso in this time.

It was first time in my life.

One of neighbor gave me Miso before, It was of course great taste.

So I asked her that can I join in to make miso when you make next time.

Miso's main ingredient is soybeans.

It is possible to eat without cooking, or It became to source

of Tofu, Soy milk and Soy sauce, Miso.

We can't miss Miso definitely!

When we make Miso, We have to put this soybeans to water during a night for

their form should be back to normal size.

When their size became to double size as before,

We cook them with lots of boiled water until get very soft.

So big amount, how hard job it was!

Bu the way, another most necessity ingredient for making Miso is ,

"KOJI". ( melted rice)

We make a "KOJI" with breeding from microbe like a mold.

We uses this "KOJI" for making Japanese sake, Miso and pickled vesitable

Which is fermented foods.

I don't know very well, But maybe there are many kind of these bacterium in

all over the world like the bacterium of yogurt.

I went to "KOJI"shop at first time.

Well,,, from now on, I did't know this shop is exist in somewhere in Japan.

I think many Japanese dose't know about this shop.

"KOJI" shop has a special technique of put "KOJI" bacteria to rice or wheat.

We have to bring our rice before a week when we start make Miso.

And then, their breeding finished, they make a phone call for pick it up.

We brign back our rice with "KOJI", start to make Miso at neighbor's house.

At first, loosen the block of "KOJI" by hand, mixt with salt, put on the floor be flat.

It is fantastic such a small life is in here!

I look it very carefully, there is a white spots like a mold.

We leave "KOJI" with flat for all night.

And next day,,,,,,

We smashed cooked soybeans by food mixier.

Long time ago, people should had to this order by their hand, but now

it is very fast. How useful it is.

Add water which uses cooked soybeans to mixier.

We make very very soft in this time.

We mix smashed soybeans and "KOJI".

This is the all order for making Miso. Don't you think so easy??

I was surprise becasue of it was too fast to make!

I seems I can make MIso every year

But one of the reason was.... the neighbor prepared everythig in advance for me.

Thank you so much!!

At last, We put Miso to an airtight container.

My daughter and her friend came back from kindergarden.

They are interested in well maded Miso so much.

They had never seen this condition of Miso before.

"What is this"

We have to make them sleep more than a year in order to make work "KOJI" bacteria.

Put a lots of salt on safeces prevent from get moldy.

6 months later, the color should be cange to brown color like Miso.

I will introduce when it done in this blog!

I made 10kg Miso in this time.

This is almost same amount which

my family use during whole year.

I hope it became yummy~