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Bēhance

Making MISO

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  •  Making MISO
  •  Miso is made from soy beans, kouji (rice based yeast) and salt, mixed together and then stored in a dark and cool place. Its fermentation process lasts one year.  The live enzymes of kouji are thus kept alive in the fermentation process. They help protect the body from radioactive materials and from its free radicals because they bind and discharge them.  This has been found to be very effective in the wake of the Chernobyl disaster and can become increasingly helpful in the wake of the Fukushima Daiichi meltdowns. Of course, it is known that these foods cannot completely discharge all radioactive amterials from the body but in addition to discharging them to a certain amount, they strengthen the digestive and immune system to help the body resist the development of cancers. 
  • Boiling the soybeans on the wood stove, after having let them soak in water for a night.

  • Once soft, mashing the beans.
  • The preparation of kouji starts with adding tanekouji (種麹) to steamed rice

  • MIx well
  • When kouji is ready, mix it with salt and the mashed soybeans
  • In June 2012, we made home-made Miso with our friends Leo and Sara who were visiting from the U.S. First, we softened the soy beans by leaving in in water for a night, and then boiled them the next day.

  • The beans were boiled in large pots and pans.
  • Once boiled, the beans soft enough and ready to be mashed into a paste.
  • My friend Sara and I mash the softened soy beans outside.

  • Sara mashing the beans.
  • Leo mashing the beans.
  • Mashing the beans myself.
  • We then mixed salt and Kouji enzymes into the mashed bean paste.
  • Sara mixing kouji and bean paste.

  • We then put the miso into a large bin to rest in our house.
  • The miso is topped off with a layer of salt and a plastic wrap. It is then rested for a few months, after which it is opened and mixed so that the lower layers trade places with the top layers.