How to Make Miso Paste (Final chapter)

and let's cook.

Category:

Howto & Style

Tags:

• miso
• paste
• soup
• tofu

[appleboo411]

what was that you added to the egg before mixing i dont understand japanese...i know you put soy sauce .

[doniapresmidi]

thank u for ur question.

Ah. Japanese omelette? In my case, four eggs. I put 100cc of Japanese stock made from dried of bonito, pinch of salt and soysauce.

[rae1968]

I have a question, how long did you let the miso ferment for? Did you keep it in the refrigerator while it was fermenting? And how long does it last after you done?

[doniapresmidi]

Hi. In my case, it takes six months from Feb. to Aug. Not in the fridge. I kept it at hallway in the room temperature. it was approx. 15-27 degrees from spring through summer. frige is too cool for ferment. After ferment, I kept it in the fridge.

[ChibiNinjax002]

wow thats alot of eggs!

[1bigfigumby2]

Small spots of mold that grow on the very surface are no big deal, just spoon them off with a sanitary spoon to keep them at bay. The only koji rice I have seen for sale in USA is Cold Mountain brand. google it. Most people make their own koji rice and koji soybeans with culture mail ordered from GEM cultures in Washington State.

[1bigfigumby2]

The Koji rice MUST be pure white to prove it has only the required Aspergillus Orizae growing on it. Other colors indicate contamination. The saran with a weight on top in addition to a second lid help keep molds from developing on the surface form airborne spores.

[1bigfigumby2]

A few tablespoons of miso (Whatever kind of miso you are trying to make) bought from the store are usually mixed into the new batch to give it a head start. The salt tolerant yeasts and Lactobacillus also help to overwhelm and crowd out any pathogens or spoilage organisms that might be present.

[1bigfigumby2]

Clean and sanitized, food-grade gloves and properly washed hands are fantastic.The quantity of salt used (about 8 to 14% by weight) goes a long way to preclude pathogens from growing.

[kyamelon]

hi!, what kind of precautions you need to take while making the paste?, I mean , I love miso soup , but making anything fermented , makes me worry about food poisoning , could you tell me what you do to prevent the paste from root in the 6 months?, do you only need to have everything really clean? is that enough?, also , where can I find the special rice you use?

[mycophile19]

Dude, this video rocks and so does the first video. AND THE MUSIC is PRICELESS! thanks for making me happy! Yeah!