I am a big fun of fermented food and I make some ingredients with malted rice like miso, amazake, syo-yu koji and sio koji.
A couple of days ago, I made some miso with the malted rice, salt and boiled soy beans. It's the best season for the home-made miso. We ferment it for six months and we can get better product when we pass summer. Since it's too muggy last year, it was hard to get the good one. I over-fermented and it was not the best one.
This year I really have to take care of it more than last year because I have already heard that summer this year will get more humid and hotter.
(4566)
3
Making homemade miso sounds like fun!
Yes, it is.
I’ve always wondered about this. Would love to hear the recipe for miso !
Here is one of the recipes: https://marukawamiso.com/make-miso/85.html
When you don't understand Japanese, use AI like ChatGPT.
Thank you for the AI tip. I'm going to try writing a few recipes in french. I'm sure it will help with langauge learning.