季節の手玉vol.1【寒仕込み:味噌造り】

Seasonal handiwork vol.1 [Cold preparation: Miso making]

 

Enjoying the seasons means enriching your life.

The seasonal customs and human activities that come around every year.
Learn the wisdom to enjoy the seasons during your busy days.

Even if you are a cold person, you will look forward to the cold weather. Even on a sweltering summer day, sweat with a refreshing smile. The chilly spring rain nurtures new buds, and the moonlit night of autumn, when you enjoy a bountiful harvest, is a breath of relief. Time to collect yourself.


All people live next to nature.
The small excitements in life brighten and enrich our lives.

Let's celebrate the seasons together.

Although we are in the midst of spring according to the calendar, we are still feeling the middle of winter . From now on, the weather will cycle through cold and rainy weather, and then we will move on to summer. At the turning point of the season when winter is ending , why not take advantage of the blessings of the season while being conscious of restoring your body?


nutritional miso

In addition to the three major nutrients essential to daily life: protein, carbohydrates, and fat, miso also contains various minerals and vitamins. The protein contained in soybeans has the following functions: 1. Reduce cholesterol 2. Promote lipid metabolism 3. Make it easier to burn fat. In addition, koji, which is essential for making miso, is rich in digestive enzymes and has the ability to promote metabolism.
Miso is known for its many health benefits, including not only preventing work-related illnesses, but also increasing immunity, preventing cancer, beautifying the skin, and suppressing aging. In recent years, it has been referred to as a Japanese superfood, and is attracting attention overseas as ``MISO.''

Some people think making miso is difficult, but it's actually very simple. Easy even for beginners. It can also be made with just 3 ingredients! You don't need a lot of ingredients. There is no difficult cooking. Why not try making ``homemade miso'' that can be enjoyed during the cold season?

 

Soybean preparation

 

1. Soak the soybeans in water. (About 18 hours. Soak for at least 12 hours.)

2. Boil the soybeans in a pot. Once the water has boiled, boil for 4 to 5 hours at a boiling temperature.



・If scum appears, please remove it.

・Water always remains hydrated. Be careful not to use too much water.

  If there is too much water, the beans will dance and the thin skin will break.

・The standard for softness is that you can easily crush it with your fingers.

3. Once boiled, remove about 1 cup of the boiling water, then drain in a colander.

Personally, it takes a long time to prepare the beans (soaking and boiling them), and you can't leave them alone when boiling them, so I think you can save time by using boiled soybeans that are sold on the market. think.

crush soybeans

4. Place the beans in a thick plastic bag and crush the soybeans.

Mash it until it becomes a paste.

mix with koji

If the koji is in clumps, break it up to make it easier to mix the ingredients.

5. Add salt to the koji and mix thoroughly.


6. Add the crushed soybeans.
If the amount is large, divide it into two portions and mix thoroughly.

fill in a container

7. Pack it tightly to prevent air from entering.

The most common way to do this is to pack it into dumplings, but any packing method is fine as long as no air gets trapped.



8. Cover with plastic wrap. Press down further to allow air to escape.

 

The miso you make will need to be fermented for about 4 months if made in the winter, and about 2 months if made in the summer. Also, it is basically fermented at room temperature . In order for miso to ferment smoothly, a temperature of 25 to 30 degrees Celsius is required. A warm place that is not exposed to direct sunlight is said to be best. If you leave it in a cold place, fermentation will not proceed forever.


Various types of koji


Next, we made miso using barley koji.

This time, I used barley koji for the first time.
If you put rice koji and barley koji side by side, you will see that the color of the koji is quite different.

I also felt that the aroma of koji was richer and more complex than the refreshing, sweet aroma of rice malt.

There are three types of koji used for making miso: ``rice koji'', ``barley koji'', and ``mame koji''.This time, we used ``rice koji'' and ``barley koji.''
In addition to the types of koji and soybeans, there are regional characteristics such as the proportion of koji and the amount of salt used, and it can be divided into ``dry'' and ``sweet'' varieties. Miso is sometimes made with various proportions.
Fermented foods are good for the body, so you can enjoy them by using them depending on your tastes and cooking.

  

 


Enjoy rice koji

 

 



Salt koji and soy sauce koji are fermented at room temperature for a week, stirring occasionally.
After that, store it in the refrigerator and consume it within one year.

Miso is made every year during the cold season, but whenever salt koji or soy sauce koji runs out, it can be made at any time. Although miso can be made outside of the cold season, it is best to make it in the winter when it can ferment slowly.

What is Kanjikomi?

What is [cold]?

The 30-day period between the late winter ``Shokan'' and the next seasonal ``Daikan'' is called ``Kan no Uchi,'' and refers to the period of the year when it is the coldest .

- What is cold preparation?

The term is originally derived from the word ``kanzukuri,'' which was used in the production of sake. "Kanjikomi" refers to preparing soy sauce, miso, and sake during the "cold" season.

 

Why do we prepare it during the cold season?


1. Mold is less likely to grow in winter because the temperature is low and it is difficult for bacteria to breed.
2. Fermentation can be promoted slowly at low temperatures, bringing out the flavor.
3. It can be prepared using fresh soybeans and rice that have just been harvested in the fall.


Temperature control is very important when making fermented foods, and it is said that cold temperatures make it difficult for bacteria to enter the food, and that slow fermentation at low temperatures brings out the flavor and allows the food to ripen.

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