Barley Miso
The barley miso made with barley koji has a lighter taste than the rice miso made with rice koji. Barley Koji has a unique fragrant aroma from barley that becomes its charm point.
Ingredients
- 1 kg dried soybeans
- 1.5 kg barley koji
- 550 g salt
- Appropriate amount of Sochu (for disinfecting container)
- Appropriate amount of Salt (for finishing)
Instructions
- Soak the soybeans in water for about 24 hours.
- Put the soybeans in a pan, add water to the pan, and let it heat. Cover the lid of the pan.
- When it boils, remove the foam, open the pot lid a little and simmer for 3-4 hours.
- While boiling the soybeans, take barley koji, and make sure the grain doesn't stick each other with your finger.
- Mix Barley Koji with salt.
- Wipe the storage container taht will be used for fermenting the miso with shochu and disinfect it.
- Let's the soybeans boiled for about 3 hours.As a guide, you can easily crush it with your thumb and little finger.If it is still hard, boil it a little more.
- Crush the soybeans while they are hot.Do not throw away the broth. or water used to boil the soybeans.
- When the crushed soybeans have cooled down, add salt and barley koji mixture, also the soybeans broth little by little and mix well.
- Roll the mixture of soybeans into balls, into miso balls, put and arrange them into the sterilized storage container, and pack them tightly so that air does not enter.
- As the final step, spread a thin layer of salt on top of the miso balls. Make sure to cover all the top surface of miso balls to keep out the air.
- cover with the container lid, place something heavy for weight on top of the lid and cover it.
- Leave it in a warm place in the winter or a cool place in the summer and let it fermented for about 10 months. Make sure to check the miso once around the end of the rainy season and remove any mold.
Notes
We recommend you to try it once at the end of summer. If it tastes the way you like it, store it in the refrigerator to prevent further aging or fermentation.