Re: Re: Anyone ever used miso as a starter?

[Guest guest]

I have only tried some of my sons n it was made of chickpea but if you can make

it with any bean, I absolutely love black and pinto beans mixed together, so I

can find these recipes on line or does someone have a great recipe?!

On Apr 11, 2011, at 15:58, " artistmama " <artistmama@...> wrote:

> I have made homemade miso many times. My recipes always call for koji as part

of the mix. You can make miso out of many different legumes and grains, and they

are all very tasty. I have some right now that was made out of chicpeas.

>

> I always make my own koji, as well, because I cannot find it anywhere around

here. It can be ordered online, but is expensive. Koji is very cheap to make,

but takes several days to take care of and ferment to the point where it can be

used to make miso.

>

> I bought my koji starter from Gem Cultures, but once you have the culture, you

can always save some from a previous batch and you will never need to buy koji

culture again.

>

> My recipes also say to add a tablespoon of unpasteurized (raw) miso to your

batch at the beginning of making miso, so it does help the ferment along to add

the cultured miso, but I don't think it is required. Because koji and legumes

just naturally ferment when mixed together with salt.

>

> There are different flavors of miso, even those which have the same

ingredients. The flavor difference comes from the amount of salt that is added,

the amount of koji added, and the length of ferment time. The more koji you have

in a miso batch, the shorter the fermentation time will be, and the sweeter and

lighter colored it will also be.

>

> Miso recipes that require a year or more of fermentation require less koji and

much more salt. The finished miso is darker almost to the point of a reddish

color, and the taste is stronger, saltier, and more robust. Miso that ferments

for several years can be dark brown in color and again, the flavor is very

robust and earthy tasting.

>

> It is not true that miso is only made with soybeans. Almost any bean (legume)

will do. Miso is also made of grains, such as barley miso, which is very dark in

color.

>

> ,

> Boise, Idaho

>

>

> >

> > Hi guys,

> >

> > I was wondering if I boiled some rice and beans then put a tablespoon of

miso in it if it would culture into miso.

> >

> > Any ideas of how to use miso to culture foods?

> >

> > Maybe I need to buy some Koji grains huh?

> >

> > Thanks in advance,

> >

> >

> >

>

>

[Guest guest]

Just sounds yum!

On Apr 12, 2011, at 9:33, " artistmama " <artistmama@...> wrote:

> You can use a miso recipe that is made with soybeans. Just substitute your

black and pinto beans in place of the soybeans. A bean is a bean when it comes

to miso. I, too, love pinto beans and have been meaning to make some pinto bean

miso. It would be much creamier than soybean miso. Soybeans make for a somewhat

chunky miso because they don't cook down like pintos do. I imagine the pinto

bean miso would have a " peanut butter " consistency, which I like.

>

> ,

> Boise, Idaho

>

>

> > > >

> > > > Hi guys,

> > > >

> > > > I was wondering if I boiled some rice and beans then put a tablespoon of

miso in it if it would culture into miso.

> > > >

> > > > Any ideas of how to use miso to culture foods?

> > > >

> > > > Maybe I need to buy some Koji grains huh?

> > > >

> > > > Thanks in advance,

> > > >

> > > >

> > > >

> > >

> > >

> >

> >

> >