A good primer before reading this article is the science of making miso. TLDR: Glass and plastic are good if … More
Tag: Fermentation
Traditional Barley Miso Recipe (麦味噌の作り方)
*Read more about traditional vs modern miso. Otherwise you might be interested in the science of miso. This recipe uses … More
Traditional Yellow Miso Recipe (信州味噌の作り方)
*find out more about traditional vs modern miso. Otherwise you might be interested in the science of miso. This recipe … More
Traditional Red Miso Recipe (赤味噌の作り方)
How to make traditional Japanese miso The recipe below is for red miso or aka miso (赤味噌). Whilst this is … More
Miso making FAQ
How to store homemade miso after fermenting? To harvest your miso, remove all the coverings on the miso and gently … More
The science of miso
Why is koji added to miso? To find more information on growing koji and the science behind it, click here. … More
What is traditional Japanese miso?
Miso is a fermented paste typically made with 3 basic ingredients: For traditional Japanese miso, soybeans are almost exclusively used … More
Umeboshi with Rose (バラ梅干し)
How to make rose scented umeboshi This article follows on from the science behind lactic acid fermentation that explains all … More
How to make 5-years aged umeboshi with red shiso leaves and kombu
This article follows on from the science behind lactic acid fermentation that explains all information and method behind this recipe. … More
Lactic-acid Fermented Matsutake Mushrooms (Lacto Matsutake Mushrooms/乳酸発酵松茸)
Following on from my introduction of the science behind lactic acid fermentation here. This first recipe of this series provides … More
How to Grow Koji 麹
The word koji (Kouji/麹) in Japanese is a general term of a grain that has been inoculated with a species … More