Comments on: How to make homemade miso (shiromiso) http://eatingjapan.com/2010/07/14/how-to-make-homemade-miso-shiromiso/ Homemade Japanese Recipes, Traditional To Contemporary Thu, 02 Feb 2012 15:40:31 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Mathias Purtlebaugh http://eatingjapan.com/2010/07/14/how-to-make-homemade-miso-shiromiso/comment-page-1/#comment-106 Mathias Purtlebaugh Thu, 21 Oct 2010 19:03:37 +0000 http://eatingjapan.com/?p=19#comment-106 I made a one-year miso in the past and it took on an alcohol/anise smell. It was fantastic once I decanted it. I suggest you crack it open and taste a bit of it (make sure you scrape the mold aside though). It's all up to your personal preference, and the alcohol smell is normal. You might even decant a portion and leave the rest to ferment a bit longer if you like. Let me know how it turns out :) I made a one-year miso in the past and it took on an alcohol/anise smell. It was fantastic once I decanted it. I suggest you crack it open and taste a bit of it (make sure you scrape the mold aside though). It’s all up to your personal preference, and the alcohol smell is normal. You might even decant a portion and leave the rest to ferment a bit longer if you like.

Let me know how it turns out :)

]]> By: dawn reid http://eatingjapan.com/2010/07/14/how-to-make-homemade-miso-shiromiso/comment-page-1/#comment-105 dawn reid Thu, 21 Oct 2010 17:39:34 +0000 http://eatingjapan.com/?p=19#comment-105 greetings! i have successful made sweet white miso (shiromiso) using the recipe from Wild Fermentation, and it is delicious! i'm currently fermenting a one year miso (it's just over one year now) and it smells like sake (like alcohol)! any suggestions? should i keep it fermenting? thanks! dawn greetings!
i have successful made sweet white miso (shiromiso) using the recipe from Wild Fermentation, and it is delicious! i’m currently fermenting a one year miso (it’s just over one year now) and it smells like sake (like alcohol)!
any suggestions? should i keep it fermenting?
thanks!
dawn

]]> By: Black Cod Kasuzuke Recipe (cod marinated in sake lees) | Eating Japan! http://eatingjapan.com/2010/07/14/how-to-make-homemade-miso-shiromiso/comment-page-1/#comment-87 Black Cod Kasuzuke Recipe (cod marinated in sake lees) | Eating Japan! Thu, 30 Sep 2010 06:26:06 +0000 http://eatingjapan.com/?p=19#comment-87 [...] 1 Tbsp miso (I used my homemade miso) [...] [...] 1 Tbsp miso (I used my homemade miso) [...]

]]> By: Homemade Miso - Decanting Japanese shiromiso | Eating Japan! http://eatingjapan.com/2010/07/14/how-to-make-homemade-miso-shiromiso/comment-page-1/#comment-68 Homemade Miso - Decanting Japanese shiromiso | Eating Japan! Sun, 12 Sep 2010 18:03:58 +0000 http://eatingjapan.com/?p=19#comment-68 [...] miso decanting time! Back in July, I showed you how to make your own homemade miso. I recently decanted my shiromiso and I wanted to post an update to show you the process I [...] [...] miso decanting time! Back in July, I showed you how to make your own homemade miso. I recently decanted my shiromiso and I wanted to post an update to show you the process I [...]

]]> By: Miso broiled pork (butaniku no miso zuke yaki) | Eating Japan! http://eatingjapan.com/2010/07/14/how-to-make-homemade-miso-shiromiso/comment-page-1/#comment-32 Miso broiled pork (butaniku no miso zuke yaki) | Eating Japan! Wed, 18 Aug 2010 18:11:14 +0000 http://eatingjapan.com/?p=19#comment-32 [...] 2 – Combine the marinade ingredients and mix well. I’m using my homemade shiromiso and the rest of my homemade [...] [...] 2 – Combine the marinade ingredients and mix well. I’m using my homemade shiromiso and the rest of my homemade [...]

]]> By: How to make miso soup with sardine stock (Shiro miso no iriko dashijiru) | Eating Japan! http://eatingjapan.com/2010/07/14/how-to-make-homemade-miso-shiromiso/comment-page-1/#comment-31 How to make miso soup with sardine stock (Shiro miso no iriko dashijiru) | Eating Japan! Sun, 15 Aug 2010 18:02:02 +0000 http://eatingjapan.com/?p=19#comment-31 [...] learn how to make it, right now. *This is miso soup, just to clarify. This is what you make when your miso is done fermenting. Or you can just buy some miso from the store. You also need to start this recipe the night before [...] [...] learn how to make it, right now. *This is miso soup, just to clarify. This is what you make when your miso is done fermenting. Or you can just buy some miso from the store. You also need to start this recipe the night before [...]

]]> By: Kim http://eatingjapan.com/2010/07/14/how-to-make-homemade-miso-shiromiso/comment-page-1/#comment-27 Kim Wed, 11 Aug 2010 02:22:43 +0000 http://eatingjapan.com/?p=19#comment-27 Thanks. Here is what my search get me so far. I have read up from The Book of Miso and gather this formula. 10 lbs soybeans crack and soak 24 hrs, then steam 5-1/2hrs; 10 lbs whole wheat roasted golden brown, then crack or grind ccoarsely, and mix with steamed soybeans and koji starter, incubate 3 days, mix twice during this time. Boil 3.4 gallon water, mix with 8 lbs salt. Mix koji with salt water, stir 1-3 times a day for the first week, then 1-3 times a week from then on. 6-12 months should be ready. If it's hot, stir 3 times a day ect... Now, that is general informations on making Shoyu, sounds very simple. I read from a few sources, but could not come up with a clear intruction like your miso recipes. I am looking for the details like: can you boil the beans instead of steam for 5 hrs? Or do you have to steam the wheat after roasted and cracked it? Or do you cover the top with cloths or plastic, or nothing? Can you ferment in the sun to speed up the process? The pictures of Shoyu companies don't cover theirs. I emailed Gem cultures and asked to buy the recipes for making Shoyu, because they sale koji with instruction copy. If I can not get the recipes, I may just wink my first batch with the genral info I got. Will let you know how it turns out. Thanks. Here is what my search get me so far.
I have read up from The Book of Miso and gather this formula. 10 lbs soybeans crack and soak 24 hrs, then steam 5-1/2hrs; 10 lbs whole wheat roasted golden brown, then crack or grind ccoarsely, and mix with steamed soybeans and koji starter, incubate 3 days, mix twice during this time. Boil 3.4 gallon water, mix with 8 lbs salt. Mix koji with salt water, stir 1-3 times a day for the first week, then 1-3 times a week from then on. 6-12 months should be ready. If it’s hot, stir 3 times a day ect…
Now, that is general informations on making Shoyu, sounds very simple. I read from a few sources, but could not come up with a clear intruction like your miso recipes. I am looking for the details like: can you boil the beans instead of steam for 5 hrs? Or do you have to steam the wheat after roasted and cracked it? Or do you cover the top with cloths or plastic, or nothing? Can you ferment in the sun to speed up the process? The pictures of Shoyu companies don’t cover theirs. I emailed Gem cultures and asked to buy the recipes for making Shoyu, because they sale koji with instruction copy. If I can not get the recipes, I may just wink my first batch with the genral info I got. Will let you know how it turns out.

]]> By: Mathias Purtlebaugh http://eatingjapan.com/2010/07/14/how-to-make-homemade-miso-shiromiso/comment-page-1/#comment-26 Mathias Purtlebaugh Tue, 10 Aug 2010 18:24:30 +0000 http://eatingjapan.com/?p=19#comment-26 I don't know off the top of my head... I've never made it. When I made aka miso a few years back, a natural side-effect of the process is the production of tamari, of which I got about a cup. Shoyu is something I've yet to try to make, but I will definitely look into recipes for it now! I'll let you know if anything turns up :D I don’t know off the top of my head… I’ve never made it. When I made aka miso a few years back, a natural side-effect of the process is the production of tamari, of which I got about a cup. Shoyu is something I’ve yet to try to make, but I will definitely look into recipes for it now! I’ll let you know if anything turns up :D

]]> By: Kim http://eatingjapan.com/2010/07/14/how-to-make-homemade-miso-shiromiso/comment-page-1/#comment-24 Kim Tue, 10 Aug 2010 17:04:11 +0000 http://eatingjapan.com/?p=19#comment-24 Hi Mathias. Again, thank you so much for posting this shiromiso making steps. I made a double batch last weekend (so I can share with my mom and sisters) and it looks wonderful, can't wait until it's done. Now I like to try making japanese shoyu (since I have koji starter), but unable to find the real intructions. Do you happen to know how to make it? or where can I search for the intruction. Just thought you may know since your specialty is in Japanese food. Thanks. Hi Mathias.
Again, thank you so much for posting this shiromiso making steps. I made a double batch last weekend (so I can share with my mom and sisters) and it looks wonderful, can’t wait until it’s done. Now I like to try making japanese shoyu (since I have koji starter), but unable to find the real intructions. Do you happen to know how to make it? or where can I search for the intruction. Just thought you may know since your specialty is in Japanese food. Thanks.

]]> By: Mathias Purtlebaugh http://eatingjapan.com/2010/07/14/how-to-make-homemade-miso-shiromiso/comment-page-1/#comment-8 Mathias Purtlebaugh Sat, 17 Jul 2010 22:50:47 +0000 http://eatingjapan.com/?p=19#comment-8 @Bryn Sounds awesome! I want to try it, but I'll have to figure out the exhaust thing... 100 y/o apartment buildings here aren't too big on things like exhaust fans, wiring, fire codes, etc. :) @Bryn Sounds awesome! I want to try it, but I’ll have to figure out the exhaust thing… 100 y/o apartment buildings here aren’t too big on things like exhaust fans, wiring, fire codes, etc. :)

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