Category: 未分類

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木桶のサイト　“large wooden barrel”

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+++from web site++++

Until the Edo Period (1603-1868), basic seasonings such as soy sauce, miso, vinegar, mirin (sweet cooking alcohol) and sake (alcohol) were made in kioke, or a “large wooden barrel”. However, due to the costliness of the kioke barrels, the traditional production methods for these Japanese seasonings have decreased significantly. In terms of the soy sauce industry, traditional fermenting production has fallen to less than 1%.

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I hope I will visit this place in a future!

いつか私も見てみたい、年に一度の小豆島での木桶づくりについてのサイト紹介でした。

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Answering questions

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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:

image2.jpeg

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.

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my little dream..was gone

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I got this carboy for free.
When I found this at first time, I though they would throw away. so, I rescued it before they do.

Fermentation is too fun and there are so many things that I want to try. Brewing is always in my ‘wants to do list’ but since I can’t drink basically and the carboy is not ceap, and too big for my place… it’s always behind of my priority.

However, this carboy just arrived my place for free! Why don’t I try now?!

I was so excited to make my first batch of ‘apple cider making with koji and started to sterlize the bottle. How can I sterlize such a big bottle? OK, let’s try boiling water.

I boiled a lot of water in a cattle, and pour into the carboy…..

the hot water brought big sound of cracks on the glass of carboy and the bottle split completely….lol

Yes, I’ve learned so important things from this experimental…..!

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Moromi miso

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Moromi miso is usually made with Barley koji (and sometimes soybean koji.
I used green koji spore for making Barley koji. This koji spore is made especially for making Moromi miso(kinzanji-miso)

I usually don’t like to use other than white color koji because it’s totally looks like ’(bad) mold’ … I know, I know. I am too rude. I have to respect more to the koji..even though they are green, pink or black…

By the way, making Barley koji is little tricky as I have to pay extra attention to the temperature.. I don’t know how many times it went bad…

Even though you fail, don’t throw it out. Don’t give up! and ask my advice! Try to use them if it is looks not very bad. Most of the times, these koji(which failed in a middle of the process, but came back) does great job and creates quite tasty Moromi miso!

I always learn from koji not to give up, be positive, and be flexible your brain when it’s not going well. You always can go back to the road. Failing is the key to get important message!

Well, what am I talking about?