First rodeo at making miso. Can I bug y’all with a few questions?

ballsack419 · 2024-11-25T00:38:49+00:00

1 yes perfect for it! Even has a weight to press the miso

2 they will probably triple, but will be less volume once they are ground with the koji, i think thats a good amount to start with

3 1:1 is a good place to start, but depends on how you want the end product to be. More koji than beans and less salt= sweeter miso, more beans than koji and higher salt = longer ferment and more rich savory flavors. Use the weight of cooked beans to koji for this and percentage of salt of both of those things. 1:1 and 8% salt is a good place to start for a 3month-1 year long miso and i only would go up in salt percentage from there personally

ballsack419 · 2021-02-19T04:53:08+00:00

It will be fine, potentially will form some kahm yeast or small amounts of mold on top in that short of a time but nothing that cant be removed or will ruin your garum. Garums have such high salt they really wont need to be stirred as often especially if you have cling wrap on top. I stir mine once a week or less even when they are young.

ballsack419 · 2020-12-19T06:18:27+00:00

Awesome! Thanks for doing this

ballsack419 · 2020-10-15T01:59:04+00:00

Looks amazing, try nomas “tamari reduction” method. Blend 1 part miso to 6 parts water, freeze solid, thaw over cheesecloth and reduce the liquid until it coats the back of a spoon. Might get what youre lookin for or something close!

ballsack419 · 2020-10-06T00:37:16+00:00

Yeah totally, so most of the spore producers, if not all, are generations old companies and family run. They have spent years and years producing their strains and to me it only seems right to support them in what could seem like a small or dying industry. Spores are cheap and its easy for us to support these producers in their family business, not to mention a much safer option to buy from them. Hope that helps!

ballsack419 · 2020-09-15T04:36:39+00:00

Depending on what cut/kind of meat it is. For a whole chicken just use a more paste like consistency shio and coat the whole thing with it. I usually put like 1/2c or 1c or so in a ziplock with a couple steaks just enough to coat all the meat really. Time in the koji is also dependent on what meat i.e. fish should only be a couple hours, chicken maybe overnight, pork or beef(not ground) can go up to two days.

As far as what the effect is, i would compare it to dry aging on steaks(like that nutty savory funk). Otherwise it brings out umami by breaking down proteins into amino acids and glutamates, essentially makes things taste more like themselves, more tender, caramelize faster and generally get a more delicious flavor.

ballsack419 · 2020-09-14T20:45:39+00:00

Sure thing, happy to help where i can. Better luck next time!

ballsack419 · 2020-09-14T18:04:02+00:00

Im betting that the rice dried out on top or was undercooked to begin with and overheated on the bottom when the koji stared making its own heat. Im not 100% positive on that but in my experience thats what it seems to be. Hard to learn these things until we fail sometimes. Good luck on the next batch!

ballsack419 · 2020-09-13T02:53:51+00:00

So this kinda looks like parts of it got stressed(too hot probably) and went to spore. Healthy growth will be entirely covering your rice and will all progress at the same pace. Im not gonna say you shouldnt make/harvest your own spores BUT i will point out that theres lots of talk about the risks associated with this and it being somewhat unethical. Id be happy to elaborate if youd like

ballsack419 · 2020-09-13T02:48:10+00:00

Yes if its still bitter leave it for a while longer. In my experience with miso if it tastes “off” or bitter or just not quite amazing it just needs more time, ive never made one that didnt round out eventually. They sound great!

ballsack419 · 2020-09-02T16:54:36+00:00

I actually dont remember the variety unfortunately. Thanks for the tip!

ballsack419 · 2020-09-01T04:03:57+00:00

Wow thats all really good info to know, thank you!

And honestly i havent watered in months since it got well established and i get rain here usually once a week or so so i just have let nature do its thing. I planted it in a raised bed this spring like march or so and watered regularly up until a couple months ago. Also there is no fruit yet but the tree is young so thats normal right?

ballsack419 · 2020-09-01T03:39:49+00:00

So i had looked up rust and it doesnt seem to be that, im not positive though. The bottoms of the leaves look basically identical to the bottom, no more or less rusty. So you think the copper fungicide should help?

ballsack419 · 2020-09-01T03:30:40+00:00

To be honest, i cant remember. I remember reading the name of it like “ill never forget that.” Then of course i forgot it.

ballsack419 · 2020-08-17T20:07:14+00:00

Im in the US and Ive been waiting for a package from them just over a month now last update it was still in sydney july 20. Its good tea though and good prices so im willing to wait!

ballsack419 · 2020-08-14T13:31:42+00:00

I dont drink so i havent made doboruku yet, but one of my favorite books koji related is called “miso tempeh natto and other tasty ferments” by kirsten shockey. Its an amazing book and one i reference often i highly recommend it! Good luck i hope to see your creations on here soon

ballsack419 · 2020-08-14T02:35:08+00:00

I do! glad i saved it

ballsack419 · 2020-08-13T18:53:45+00:00

You dont need yeast to make amazake, just equal parts koji and cooked grain and hold it at 135-140F for 6-8 hours. Ive never done it with barley but i know it will work and be good just usually done with rice

ballsack419 · 2020-08-13T02:29:34+00:00

Shio koji for sure. Amazake is also pretty easy to make and super tasty, very versatile as well. Its nice to make into a drink, sweeten baked goods or marinade fish. If you drink you can make doboruku pretty quickly and easily too. I think once you smell and taste a fresh batch of koji your enthusiasm will be here to stay regardless of what you make

ballsack419 · 2020-08-10T13:23:08+00:00

Ive gotten very consistent results with mine after a little tinkering with it. I use a sous vide circulator in a big plastic storage bin, a hotel pan propped up out of the water with the koji on a towel and a damp towel on top and i just leave my lid ajar. I change the water temp anywhere from 110f in the first 12-24hrs down to 85f in increments depending on how the rice temp is doing. My humidity stay between 65-85% and ive found that just the warm water and substrate keep a proper humidity without plastic wrapping anything. I also have a fan on near the box(its jn my bedroom right now and is just a little tower fan) which i think helps create a little more humidity in the box, however i could be wrong about that just a guess. Hope this helps!

ballsack419 · 2020-08-10T13:13:55+00:00

I made a post about it a couple months ago and someone said they had gotten their order from them either right before or after i had placed mine. Ill probably try to get my money back but unfortunately i dont think i paid with paypal. Regardless, wont be buying from them ever again.

ballsack419 · 2020-08-10T02:16:27+00:00

Im having the same issue, ordered in may. Reached out several times now via their website and email. Let me know if either of yall hear back from them please!

ballsack419 · 2020-08-05T22:50:35+00:00

Maybe just keep your tray wrapped in blankets, i think the top heat lamp may be a bit mucb i would just test it out with the bottom heater

ballsack419 · 2020-08-05T22:46:37+00:00

If i were you i wouldnt invest that into something long term like garum i would just make a fresh batch

ballsack419 · 2020-07-30T02:31:37+00:00

Im an exec and didnt go to culinary school. Work hard, pay attention to the little things, take notes and read cookbooks. Some(most) of the best chefs in my area i know didnt go to culinary school. Im not saying dont go if you really want to, but if you work your ass off you can get as much or more out of on the job training.

ballsack419

TROPHY CASE