#Miso Fermentation Process

48-hour soybean miso — beginner-friendly and mold-free. I’m using a yogurt maker to speed up fermentation and make miso at home with confidence. This is Part 1 of my miso-making journey: preparation to pre-fermentation. 👉 Check back tomorrow to see the 18-hour progress! #miso #fermentation #fermentedfoods #guthealth #japaneseculture #japanesefood #vegan #soybean #plantbased #shorts

#REPOST Some types of miso ferment for up to a dozen years! The oldest variety, known as hatcho miso, matures in huge cedar barrels weighted with stones - often for more than three years. Its flavor is compared to that of aged cheese or dark chocolate with a high cocoa content. Miso, the iconic Japanese fermented paste, is most commonly made from soybeans, salt, and kōji, sometimes with the addition of rice or barley. Thanks to a long fermentation process, miso develops a deep umami flavor and countless aromatic nuances - from caramel and nutty notes to intense saltiness. 🎥 @silolondon @thebestchefawards @areatalks #thebestchefawards #foodmeetsscience #foodscience #miso #scienceisfun #sciencefact #scienceisawesome #didyouknow #howtomake #howto

Made miso with lentils Only 1 month and it already tastes amazing. The tamari is wild. I’m in love. Curious about my fermentation life? Check out my Substack for more ,the link is in my profile! #koji #miso #fermentation #vegan #lentil

Follow @kenjcooks for your weekly fermented epicurean content. Creations of exploration from zero waste butternut miso and the wonders of koji. And ofc the creations inspired by friends, fermented and otherwise. Koji methodology originally from @kirstenkshockey in “Miso Tempeh Natto” and pumpkin miso recipe from “Koji Alchemy” by @tmgastronaut and @ourcookquest. #kojibuildscommunity #koji #kenjcooks #misomaking #miso #fermentation #fermented #手作り味噌 #味噌 #麹 #butternutsquashmiso #zerowaste #tamari

The beginning of miso production, before fermentation and aging take over. Establishing the right environment allows the system to remain stable over time. #koji #fermentedfoods #miso #seattlemade

Miso making: golden rules Before We Make Miso… We grow koji. A microscopic culture with macro impact. It’s warm, alive, and hungry—ready to break down, transform, and elevate. Barley becomes sweet. Beans become butter. This is where fermentation begins. Not just preservation, but creation. Miso isn’t made in a moment. It’s layered. Cultured. Earned. Hit us up with any questions? Stunning videography from the immensely talented @hdg_photography_ *green spores used for dramatic effect 🦠 #KojiCulture #Fermentation #MicrobialAlchemy #ZeroWasteKitchen #ModernFermentation

Will it miso❓Mushroom pulp edition 🍄 2 week update! Follow along for more fermentation adventures Full guide to making miso paste is up on Substack now. Making me feel like a writer or something. Ok vote in the comments if you think my girl will survive 🗳️ #misopaste #fermentedfoods #experiment

~9 month old homemade miso reveal!! ✨ I have been patiently waiting to see the progress and to use this since homemade miso tastes sooo good. I opened it for the first time in November and I should have been more careful when peeking in and lifting up the lid because I let in bacteria that wasn’t there before 😖 I am a newbie at making homemade miso, so I forgive myself for the mistake. If you decide to make it, please please please sterilize your tools! And if you’re thinking “I don’t do that when I use my store bought miso…” Mold growth is much more difficult to happen at a controlled refrigerator temperature. I kept this fermenting at room temperature / slighter warmer. Perfect breeding ground for all types of bacteria. Again, some mold growth is normal (according to my friend @matchaconagua , who has been guiding me through the process 🥹🙏🏼) So don’t be worried if you do see some. You can just remove the mold and the top layer that has been in contact with the mold. It is so tightly packed that the mold spores shouldn’t be able to penetrate deeper. The longer you let it ferment, the darker the miso gets and a deeper flavor develops! Of course, there’s different uses for each type, but I recently have been loving a darker miso for having more depth of flavor in all of my veg soups 🍲 Even my store bought one that I have been using while waiting for the homemade one to be ready is about the same color as this one! Now let’s talk about the texture. I know a lot of people enjoy having a smoother miso, but a chunky/rough textured miso is soooooo delicious. It is like nut butters with the crunchy nut bits inside. You either love it or hate it? I used to get rid of the bits in my soups when I first started cooking for myself but now I love to just stir it in, bits and all! If you make homemade miso the way we did, you will also have chunky bits and pieces of soybean. It really adds to the ~homemade~ feeling and it is that much more special. I hope you enjoyed this reveal and I can’t wait to cook with it ❤️ Love, Jameson #miso #homemade #fermentation #reveal #homecooking #homefermentation #plantbased

Will it miso❓Mushroom pulp edition 🍄 Follow along for more fermentation adventures I made this miso using leftover mushroom pulp from a mushroom broth and it’s super simple: 1. Combine a 1:2 ratio of koji to mushroom pulp 2. Add 5-10% of the mixture’s weight in salt 3. Pack tightly and leave for 6 months Full guide to making miso paste goes up on Substack this week! Do you think this fermentation experiment will work? #misopaste #fermentedfoods #experiment

Fermentation time is what affects miso’s potency. The longer it ferments the more umami flavor miso will have. #bachanspartner #bachanscreator

Welcome to part 2 of my Japanese food fermentation series starring KOJI! ✨ If you’re new here, hiii 👋 I’m Lina and I’m currently studying to get my food fermentation instructor license. You could say I’m a little obsessed with all things koji! 🍶🍚 Koji is truly the backbone of Japanese cooking — it ferments so many of your favorite ingredients like miso, soy sauce, sake and mirin! I previously shared how to make shio-koji, the ultimate salt umami sauce to add to your cooking, and this time, we’re making amazake 甘酒! It’s often called a “drinkable IV drip” in Japanese because of its health benefits! It’s naturally sweet, so I use it as a complete sweetener replacement — and it’s SO delicious. I’m partnering with @gohan_japan_tanica — Tanica’s Exclusive U.S. Distributor to continue sharing the wonders of cooking with koji! Their YOGURTiA fermentation device is super popular in Japan because it’s easy to use, reliable, and versatile. Now that it’s officially available in the U.S. through Amazon, you can get 10% off for the next month with my code TANICALINA10. You can find the link both in my bio as well as on the @gohan_japan_tanica page, which also posts great recipes using koji! 🫶 I can’t wait to share more ways to enjoy amazake and other koji-based foods! Let me know if you have recipe requests! 🤩 Recipe for the amazake is posted in the comments 💕 日本の発酵シリーズ第2弾へようこそ！今回の主役も、もちろん“麹”です✨ 初めましての方はこんにちは、りなです👋 現在、発酵食品インストラクターの資格取得に向けて勉強中で、麹の魅力にすっかりハマっています🍶🍚 麹は味噌、醤油、酒、みりんなど、日本の食文化を支える発酵の要となる存在です！ 前回は、料理に究極の旨みを加えてくれる塩麹の作り方をシェアしましたが、今回は 甘酒（あまざけ） を作っていきます！ 甘酒は栄養が豊富で、日本では「飲む点滴」と呼ばれるほど。自然な甘みがあって、私は普段の甘味料代わりにも使うほど大好きなんです。本当に美味しい！ 今回も @gohan_japan_tanica（TANICA の米国独占販売権をもつ公式代理店） さんとご一緒して、麹の魅力をお届けできるのがとても嬉しいです😊 彼らが取り扱う発酵器 YOGURTiA（ヨーグルティア） は、日本でも大人気で、使いやすくて安定して仕上がるのが魅力。 今は Amazon を通してアメリカでも購入でき、コード TANICALINA10 を使うと 1 ヶ月間 10% オフになります✨ リンクは私のプロフィールと、麹を使った素敵なレシピを発信している @gohan_japan_tanica さんのページにも載っています🫶 これからも甘酒や麹を使ったいろいろなレシピや活用法をシェアしていくので、お楽しみに！ リクエストがあればぜひ教えてくださいね〜🤩 日本語での甘酒レシピはコメントに貼り付けます💕 Music: Cozy Corner by Yuki Tanaka #fermentation #koji #麹 #発酵 #amazake

Comment WASTE and I’ll send you my free zero waste fermentation class. This week, I’m working with one ingredient — beetroot — and breaking it down into a full closed-loop fermentation system. That means using every single part: the root, the skins, the stems, and the leaves — and turning each of them into a different fermented product. No waste. This is what I do as a fermenter — creating multiple gut-nourishing ferments from one ingredient, instead of using it once and throwing the rest away. We’re starting with roasted beetroot miso (yes, a no-soy miso made from a vegetable), and throughout the week I’ll show you how every other part becomes something else. My new article “Nothing Leaves the Kitchen” is now live on Substack, where I explain this system in detail. Recipes for all ferments will be released there by the end of the week. Follow along this series — and follow this account so you don’t miss the next transformation. Link in bio.