Category: Blog – English

Blog - English, fermentation life

Question from participants

admin

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 🙂

Blog - English, 未分類

my little dream..was gone

admin

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…..!

Blog - English, 未分類

Moromi miso

admin

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?

Blog - English, fermentation life, lunch box

Fermented lunch box

admin


Fermented lunch box for my sons.

Left over curry in a jar was made about a week ago …additional fermention times create milder taste.

Chickpeas were pickled couple days ago with salted koji and honey.

Little burgers were made again a couple days ago with doburoku, spicy koji +spicies and veggies.

Nappa, just add salted koji and mushed, squeezed,

done😊

発酵弁当日記。

ちょーテキトー発酵べんとー！