How to Make White Miso in Just 1 Day
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- Опубликовано: 28 авг 2024
- Welcome to Itadakimasu Recipe! Today, I'll show you how to make white miso in just 1 day. While traditional white miso can take several weeks to ferment, with the right temperature control, you can have your own delicious white miso ready in just 24 hours. Discover the four key benefits of making white miso this way and enjoy its sweet, low-sodium, and fresh flavor :)
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★Ingredients:
100g of soybeans
200g of rice koji
5g of salt
200ml of boiled soybean broth
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★Music:
relax129
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composer : Masami Tomoshige
作曲者 : トモシゲマサミ
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#howtomakemiso
#makemiso
#misorecipe
I would say, miso is one of Japan's greatest contribution to people's health all over the world.
I'm on a low sodium diet, so I use miso whenever it is possible instead of salt.
Sometimes I dehydrate miso at low temperature and then powder it for my salads.
It was very interesting to learn how to make it fresh, at home! 👍🏻
Hello. Thank you for always watching. Miso is a fermented food, so I eat it every day too 😊. I'm surprised to hear that you use miso as a substitute for salt!. So dehydrating miso at a low temperature and turning it into powder for salads sounds creative! That's an interesting idea! Thanks for sharing this unique approach!
@@cookingJapan I took this idea from a nutritionist Cathy Katin-Grazzini. 💡
@@Kotyk_Murkotyk I found Cathy Katin-Grazzini's miso article✨It's so fascinating. Thank you for sharing this valuable information! 😊
How interesting! Is the machine you used just for making miso? I wonder if this could be done in an instant pot? Thanks for another wonderful video! Have a great weekend 💕💕💕
Hello 😊 Thank you for watching my videos! The machine I use is actually a yogurt maker with temperature settings between 25°C and 65°C. I'm not sure about the instant pot, but if it can maintain a temperature around 60°C, it should work! I hope you give it a try. Have a fantastic weekend 🥰
Wow I didn't know miso can be made at home and easily! Thank you ❤
Hello 😊 Yes, making miso at home can be a fun and rewarding process. I'm glad you found the video helpful! Enjoy making your homemade miso! Have a nice weekend 🥰
いつも動画を楽しみにしております😊素敵な可愛らしいアイコンですね✨
こんにちは。コメント、ありがとうございます😊 いつも動画を楽しみにしていただき、本当にうれしいです🙌 アイコンの変更にも気づいていただいて🙏🏻、うれしくて、とてもいい週末のスタートになりました。@user-mf4py5bw5h さんも、良い週末をお過ごしください🥰
Thank you for sharing this 1 day home made miso.
Every now and then, I make concentrate Amazake using about 200 grams Kome Koji + some 60° C water barely cover the Kome Koji. After about 2 hours, the Kome Koji rice grains become soft and I use an immersion blender to pulverize the Kome Koji rice grains into a soft paste and let it ferment for another 6 hours before let it cool to room temperature and make into ice cubes. Then, use it in my coffee latte as a sugar replacement. So, I thought to just shelf out some Amazake ice cubes to make the 1 day white miso by adding some ground soybeans + some salts. Then, use the 1 day miso as a bun filling. So, can I add some ice-cube Amazake + soybeans + some salts and let it ferment @60° C for one day to make the 1 day miso? I wonder if the enzymes in Amazake will be strong enough to ferment the soybeans in that matter to make a 1 day white miso.
Hello. Thank you for watching my video. It’s amazing that you’re making rice koji amazake abroad. I also freeze amazake and eat it like ice cream 😊
About your question, I’m not sure, to be honest. Sorry about that. Miso gets its unique flavor because the enzymes from the koji break down the proteins in the soybeans, producing amino acids. Traditional miso ferments for six months to a year, developing a rich taste. The enzymes break down the soy proteins, which include the nine essential amino acids our bodies can't make, making them easier to absorb and more nutritious.
For the 1-day miso, we use the 60°C temperature to speed up the koji fermentation and break down the soybean proteins quickly. I’m not sure how well already fermented amazake can break down soybean proteins. There isn't a recipe like this in Japan, so while it might taste similar, the soybean proteins might not be fully broken down.
I’m sorry I can’t give a more definite answer.
@@cookingJapan Thank you very much for your quick response. Yes, your clear explanation really answers to my question. In other words, once the amylase enzyme runs out in the process of converting carbohydrates to glucose, the introduction of soybeans to the Amazake really will do nothing to the soybeans, let alone converting it to miso.
Again, thank you.
@@Habibie-vi4fv You're very welcome! I'm glad my explanation helped. Yes, that's right. Once the amylase enzyme is used up in converting carbohydrates to glucose, adding soybeans to the amazake won't affect the soybeans or turn them into miso.
By the way, using amazake in your coffee latte instead of sugar is very healthy! I don't usually use sugar in my coffee, but I'll definitely try it. Thank you for the idea!
@@cookingJapan U r welcome. I like Amazake on latte mainly because it is not very sweet and has some sort of flavor that can't be found on any plain white sugar.
Last week, I made me some Indian Naan (pita) bread. The original recipe calls for 1 tablespoon of white plain sugar, but I replaced it with 1 tablespoon of Amazake and I like it. There's a some slight Amazake flavor on the Naan bread.
@@Habibie-vi4fv Nice! Sounds delicious!!
Why the miso has such a short life . Only 10 days? How could I make it to last longer?
Hello! Thank you for your comment. White miso made in one day by fermenting at 60°C has very little salt, so it doesn't last long. For longer storage, you can freeze it. Regular miso, which ferments for six months to a year, has more salt and can be stored for a long time. White miso doesn’t last long, but it is very fresh and has a gentle sweetness from the koji. Thank you for watching my video!
@@cookingJapan thank you so much 🙏