#Miso Paste Fermentation Process

#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

Part 1 of making miso paste from scratch. 🤠🥵🧪 I filmed this 6 months ago so stay tuned for part 2 and the tasting update soon!l 😜 #fermentation #misopaste #koji

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

fermented 365 days 👌🏼 Soy free miso paste is incredibly easy and safe to make at home. The hardest part is waiting, as miso is one of the longest fermentations. Red miso fermentation typically takes between 6 to 12 months. I like to ferment my miso for 365 days exactly, because that just feels special. Variations in miso types (white, yellow and red) is all about the length of fermentation. Similar to the aging process of cheeses—think of it as the difference between fresh, three-month, and cave-aged varieties. Starting miso fermentation in winter and allowing it to progress through spring and summer temperatures promotes different fermentation phases, enhancing the final product. So pick your favorite beans, get some organic Koji and get a winter batch of soy-free miso started! Find the recipe in our recipe index linked in my insta profile! 🫘 #miso #beans #fermentation

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

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

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

Follow @kenjcooks for your weekly fermented epicurean content! I’m no purist when I make a “miso” or amino paste, however it’s rare for me to “flavour” these creations with spices or aromatics. Enter beetroot miso - one of my favourite creations which I tend to flavour with allspice and cumin. Does it taste like miso? No, not really but it’s intensely beet-y and savoury, natural sweetness from the beet, and the cumin and allspice shine through - amazing in a borscht, dal, or as you may have seen in my earlier reel, perfect for curing salmon. My go to koji process which explains a doable at home setup is from @kirstenkshockey’s “miso tempeh natto” book - honestly get this if you’re looking to get the at home basics for this fermentation deep dive. Beetroot miso proportions and inspiration for @ourcookquest and @tmgastronaut “koji alchemy” 🙏🏽 these are my favourite resources on the market - check them out! If you make miso, do you flavour or spice them? 🧐 #fermentation #ferment #fermenting #miso #kojibuildscommunity #味噌 #麹 #kenjcooks #zerowaste #beetroot #beetrootmiso #aminopaste

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

MAKE || MISO & TAMARI⁣ ⁣ Hello Lovelies, ⁣ ⁣ Some of you may remember that around this time last year I embarked on the adventure of making my own miso. As a miso first-timer, I ordered a kit, which came with all the ingredients I needed and instructions 🙌🏿.⁣ ⁣ If I told you how happy I am with the outcome you would feel sorry for me. Delighted. Delighted! If any of you are DIY fermenters, I would highly recommend.⁣ ⁣ So far I have used it to make miso soup and seasoned rice, but I might try some of that miso butter pasta everyone has been raving about. Or just gaze at it lovingly 🤩.⁣ ⁣ I bought my kit from @thekojikitchen (not an ad, other brands are available!).

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

southern fermentation episode 05: 🥜🧫 boiled peanut miso I’m living George Washington Carver’s wildest dreams lol. I’m taking this batch a full year, increasing the salt to 14% to keep the unsavory bacteria at bay. Someone asked me why I was doing this and it’s simply because I want to see something. I have a question and the skills/resources to find an answer ☺️ There’s one more miso left in this series before I move to the next practice. Thanks for following along 🧫 #miso #fermentation #fermented