是非お読みください！！
Month: February 2019
(article)Tomasu Soy Sauce. The only micro Shoyu brewery in Europe.
great article!
(article)From the frontlines of fermentation: Overseas fieldwork in a natural saké brewery
Here is an article talking about my koji master’s brewery that he used to worked.
Enjoy!
Answering questions
Hope this post will help some people who make miso by their own.
Please don’t hesitate to ask me anything!
Q: It’s been fermenting for a couple of weeks now and it’s got a layer of mold on it. What should I do?You mentioned that maybe scrape it off?I took photos:
Answer:
Wow, hahaha, you’ve gotten whole mold on surface :)Let’s think about why this happens and what to do to avoid next time…,
It because you only put 20g of salt instead of 40g. Koji activate so sudden and create fluffy surface on top where it attached to air.Yes, you can just scrape the surface, and mix well from top to bottom, then taste it! It must be already good enough to taste.
Next time, I recommend you to cover the top with wrap so that they won’t contact to air (they won’t create mold.
Article: Links between gut microbes and depression strengthened
Here is another interesting article 😉
Article:How Gut Bacteria Tell Their Hosts What to Eat
Question from participants
I’ve gotten a question from participants. It is very important that you know that I love to answer the questions!!! Everyone has questions when they start something, and I am always so happy to help them.
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Hello Shiori,
I hope you’re doing well. I attended your miso making workshop last week. It was great! Now I’m trying to make miso and I accidentally put double the amount of salt !
I only had half the amount of koji from what we used in the class and I put 20 grams of salt (which according to google is about 5 teaspoons).
Is there anything I can do to fix it? I thought that maybe I can add more mashed soybean+koji mix?
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Wow, it’s so exciting that this person already started to making miso by her own!! and here is my answer:
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I am so happy that you are trying to make miso!
Here is my suggestions:
1.You can add more mushed soybeans+koji
2. Leave it as you did and just switch to longer fermentation.
When did you make miso? If you wanna add koji+soybeans, you better do as soon as possible….but why don’t you just leave the miso like as it is for this time since the amount is not so much, and make another one with proper amount??
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She decided to switch to longer fermentation. and she is ready to try another batch. Good choice!
If you have any question, please ask me anytime. Relationship between me and participants is not only durirng workshop. Real fermentation starts after the workshop. Don’t hesitate to contact me 🙂