Enjoying the seasons enriches our lives.

Seasonal customs and human activities that change every year.
Learn the wisdom of enjoying the seasons in the spare time of your busy days.

Even if you are sensitive to the cold, you will look forward to the cold weather. Even on a sweltering summer day, sweat it out with a refreshing smile. The chilly spring rains nurture new shoots, and the autumn moonlit nights as you cherish the bountiful harvest are a great way to take a break. Time to get yourself in shape.


All people live next to nature.
The little excitements in life illuminate and enrich our lives.

Let's write about the seasons together.

Although the calendar says we are in the midst of spring, it feels like winter . From now on, the weather will alternate between cold and rain, passing through the warmth of spring before moving towards summer. As we approach the turning point of the season, where winter is coming to an end , why not write about the blessings of the season while being mindful of how you are taking care of your body?

Nutritious miso

In addition to the three major nutrients essential for daily life - protein, carbohydrates, and lipids - miso also contains a variety of minerals and vitamins. The protein contained in soybeans has the following functions: 1. Reduce cholesterol; 2. Promote lipid metabolism; and 3. Make fat easier to burn. In addition, koji, which is essential for making miso, is rich in digestive enzymes and therefore promotes metabolism.
Miso is known for its many health benefits, including preventing illness, boosting immunity, preventing cancer, improving skin condition, and slowing down aging. In recent years, it has been called a Japanese superfood and has been gaining attention overseas as "MISO."

Some people think that making miso is difficult, but it's actually very simple. Even beginners can do it easily. And it can be made with just three ingredients! You don't need a lot of ingredients. There's no complicated cooking involved. Why not try making your own "homemade miso" to enjoy in the cold season?

　

Preparing soybeans

 

1. Soak the soybeans in water (for about 18 hours, but soak for at least 12 hours).

2. Boil the soybeans in a pot. Once the water boils, reduce the heat to just below simmering and boil for 4 to 5 hours.

・If scum appears, remove it.
・Keep the pot covered with water at all times. Be careful not to add too much water.

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

-The softness is measured when it can be easily crushed with your fingers.

3. Once cooked, reserve about 1 cup of the cooking water and drain in a colander.

Personally, I think it's a good idea to save time by using commercially available "boiled soybeans," as it takes time to prepare the beans (soaking and boiling), and you can't leave them unattended when they're boiling.

Mash the soybeans

4. Place the beans in a thick plastic bag and mash them.

Mash it until it becomes a paste.

Mix with Koji

To make it easier to mix the ingredients, break up any lumps of koji into pieces.

6. Add the mashed soybeans.
If the amount is large, mix it in two batches and mix thoroughly.

Fill in container

7. Pack it tightly so that no air gets in.

The most common method for packing the food is to form it into balls, but any method of packing it is fine as long as no air gets trapped inside.

8. Cover with plastic wrap and press down further to remove any air.

 

The miso you make will need to ferment for about four months if you make it in the winter, and about two months if you make it in the summer. It is also best to ferment it at room temperature . For miso to ferment smoothly, a temperature of 25-30°C is required. It is said that a warm place out of direct sunlight is ideal. If you keep it in a cold place, the fermentation will never progress.

Next, we made miso using barley koji.

This time, we used barley koji for the first time.
When you put rice koji and barley koji side by side, you can see that the colors of the koji are quite different.
The aroma of the koji also seemed to be richer and more complex than the refreshing sweet aroma of rice koji.

There are three types of koji used in making miso: rice koji, barley koji, and soybean koji. This time we used rice koji and barley koji.
In addition to the type of koji and soybeans, regional differences can be seen in the ratio of koji and saltiness, and miso can be categorized as "dry" or "sweet." Miso can also be made with various ratios as a "washi miso."
Because fermented foods are good for your body, you can enjoy them more by using them in different ways depending on your preferences and the dish you are cooking.

 

Enjoying rice koji

There may be many people who don't make miso but make "shio koji" or "shoyu koji". Even if you've never made it before, it's easy to try, and it's a versatile seasoning that can be used for everything from preparing food to flavoring and finishing. Please give it a try.

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

Miso is made every year during the cold season, but salt koji and soy sauce koji can be made at any time of the year if they run out. Miso can also be made outside of the cold season, but winter is recommended as it allows for slow fermentation.

What is Kanjikomi?

What does "cold" mean?

The 30 days between "Shokan" , which marks late winter, and the next solar term , "Daikan", is called "Kan no Uchi ", and refers to the coldest time of the year .

--What is cold brewing?

The term originates from the word "kanzukuri" (cold brewing), which was originally used in the brewing of sake. "Kanzukuri" refers to the brewing of soy sauce, miso, and sake during the "cold" season.

 

Why do we prepare it during the cold season?

1. In winter, the temperature is low and it is difficult for bacteria to grow, so mold is less likely to grow.
2. Fermentation can be done slowly at low temperatures, bringing out the umami flavor.
3. It can be made using fresh soybeans and rice harvested in the fall.

Temperature control is very important when making fermented foods. The cold weather makes it difficult for bacteria to get in, and it is said that fermenting slowly at low temperatures brings out the flavor and matures the food.