2015/07/14

*お味噌の天地返しTaking Care Of Half-Fermented Homemade Miso, Fermented Soybean Paste

冬の寒い日に、ぽくぽくにゆでた大豆を、つぶして、塩と麹とまぜて、かめにつめてから、三か月経ちました。





みその上下を入れ替えて、もう一度かめにつめます。おいしくなあれ。秋のできあがりがたのしみです。






Three months have passed since we prepared miso paste by mixing boiled-and-smashed soybeans with salt and rice malt and putting the soybean mixture in a jar. Now it’s time to do “Tenchi-gaeshi”, to take out all miso out of the jar and put it all again, changing the surface of miso paste and the underlayer pary in order to let the miso paste get fermented equally. Miso, please feel at ease and be a goooood miso!

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