Miso preparation of your favorite miso during this cold season
January was over in no time and it was in February.It's too early, even though I just said happy congratulations!By January, I decided to plan what to plant and buy seeds, but when I noticed, I rushed in February and chose the seeds in a hurry.
Every time I start preparing for summer vegetables in the middle of winter, I feel like "like an apparel business!"What will come this summer!?I bought sesame seeds that seemed troublesome just to imagine threshing by hand.The roasted sesame seems to be so delicious that the change comes even if you subtract the troublesome smell, so I'm already looking forward to summer.
The vegetable garden is now preparing for summer, but there is something good to prepare in the current season.It is "miso".The end of 24 seasons, "Daikan" just before "Ritsuharu".In this cold season, which is the coldest time in the year, it is difficult for germs to breed, and when prepared during the cold period, it takes time to ferment it slowly, so the taste is deeper, and soybean harvesting.Since the season is from autumn to winter, it is the perfect season for miso preparation because it can make delicious miso if you use new soy (?) Like new rice.
My mother who made miso every year with my neighbor's mom friend every year when I was a child.I feel like she was always making it on Saturday.I loved eating softly boiled beans for miso, and when I asked, "I'm going to make miso today," I'm looking forward to eating the soybeans, and my home is home on Saturday, where school ends in the morning.I was back.
When you return, your mother separates the soybeans that the beans just boiled in a bowl.If you are happy to eat it with a spoon! Of course there is no seasoning.The fragrance of soybeans and that soft texture were so delicious, and I was looking forward to making miso.I think the mother enjoyed the one -year miso preparation as an event while talking.Handmade miso as a child is memorable as I still remember the deep and large yellow tapper wear used to make miso.
I specialized in eating soybeans and did not make miso at all.I thought I wanted to eat delicious handmade miso, but I don't have the opportunity ...About eight years ago, I tried making miso with my friends."Would you like to make this?"I decided to make it at a friend's house where I live alone, and the friend was soaked in the largest pot in my house the night before, but there was no such large pot in living alone.He seemed to spend a horror night while listening to the sounds of beans spilled into the sink in the middle of the night, without thinking that the soybeans would swell so much.That episode that I still remember (laughs).
It was a lot of fun to make miso made together, but the taste of the miso after it was completed was not very good.Because both of them are western humans, they prefer a pretty white miso, but they bought a red miso kit that was so deeply pickled!I thought, "I don't make miso anymore. It's better for me to buy delicious miso."
And this year, I opened the lid of the miso making that had been sealed again! Because I received a lot of delicious soybeans from my friends.And now, I knew the reason for that failure and countermeasures, "I just need to put the barley miso!" (Laughs).Speaking of Kyushu, it is miso or barley miso! Buy raw barley koji, soak in water and wait overnight.Remembering the soybean polo case, laughing comes out alone.
And when the good scent of soybeans drifts when boiling in a pressure cooker until it is soft, the memory of that elementary school student returns clearly.It's a fun and fun memories.I was so impressed that I ate boiled soybeans, making an excuse to see the hardness of the boiled soybeans.It was a place where I couldn't stop eating.
The miso making itself is very simple, just mix the crushed soybeans and soybean boiled juice, and koji and salt.I say that the resident bacteria attached to my hand will make it more delicious, but I don't think there is any bacteria in my hand, so I wear gloves (laughs).Just pack it tightly so that the container does not enter the container and wait.It seems that barley miso can be eaten in about three months at this time.This time, I want to feel the excitement that "I can't leave if I know this taste"! I'm looking forward to it!
A few days after making such an exciting miso, I asked my friend again, "The miso made with black beans in Tamba Sasayama is dangerous."I felt like "Eh!?I'm looking forward to eating miso.I thought I wouldn't do miso making anymore, but it was already a miso making experience that was already addictive.