Re: Anyone ever used miso as a starter?

[Guest guest]

I have been wondering the same thing.

Mandy

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Violence is the other half

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From: nutrition

[mailto:nutrition ] On Behalf Of juliahosman

Sent: Sunday, April 10, 2011 8:27 PM

nutrition

Subject: Anyone ever used miso as a starter?

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]

Miso is made from fermented soy, it can only be made in that way. I have

instructions on how to do it some where, but you can find it on the web as well.

Shekhinah

________________________________

From: Mandy <mandy.rivera@...>

nutrition

Sent: Sun, April 10, 2011 10:36:46 PM

Subject: RE: Anyone ever used miso as a starter?

I have been wondering the same thing.

Mandy

ukyou@... <mailto:ukyou@...>

Knowing is half the battle

Violence is the other half

Join our club <http://www.paperbackswap.com/index.php?n=2 & r_by=ukyou> and

swap paperback books for FREE - PaperBackSwap.com

_____

From: nutrition

[mailto:nutrition ] On Behalf Of juliahosman

Sent: Sunday, April 10, 2011 8:27 PM

nutrition

Subject: Anyone ever used miso as a starter?

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]

Actually it's made from several types of grain. The one I buy is made from

rice. I haven't been very successful in making it myself, but also, I

haven't tried that hard, since we have a good supply of excellent miso.

On Sun, Apr 10, 2011 at 10:04 PM, SHEKHINAH GOLDEN-DOVE <raziel133@...

> wrote:

> Miso is made from fermented soy, it can only be made in that way. I have

> instructions on how to do it some where, but you can find it on the web as

> well.

>

> Shekhinah

>

>

>

[Guest guest]

i have made some white miso and it came out very nice and like liquorish.

the only way i know of, though, is through use of koji starter. they say old

times fellows used to have a koji contaminated atmosphere down in the basement

so there was no need of a formal starter. as our enviroments are likely to have

many things but not these specific bacteria, a spoonful of miso is not enough.

anyway you will need a bit of unpasteurized miso as wall as the starter

regards

a

The truth indeed has never been preached by the Buddha, seeing that one has to

realize it within oneself.

Lamkara Sutra

________________________________

From:

[Guest guest]

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]

Would you please post your recipe for making koji starter and for making miso?

Thanks

GB

> >

> > 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]

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,

> > >

> > >

> > >

> >

> >

>

>

>