|7lbs Miso = Koji $6.25*2 +Soy beans $3 + Sea salt approx. $3 - simple ingredients for Miso-making|
My mother attempted to ship Koji from Japan, but her attempt failed because...
KOJI is a LIVING FUNGUS / MOLD!
Koji is a mold made from steamed rice. It produces enzymes that will later break down the miso protein. Anyway, I am glad she did not ship it - it could well be mistaken as Bio-terrorism at custom.
Miso-making is a 2-day process.
First, wash soy beans carefully. Remove discolored beans.
Then, soak in the water for at at least 18 hours until soy beans are well hydrated. Tomorrow, I will cook soy beans and mix it with KoJI and salt. (... to be continued)
Meanwhile, another attempt of today was to make home-made ponzu sauce
Ingredients: 1 cup soy sauce, 1/2 cup sake, 5 tbsp apple cider vinegar, 1/3 Fuji apple, 1 piece Kelp, 2 dried shitake mushroom, 1/2 lemon.
Methodology: Well, just put all ingredients except for lemon, and let it rest in a fridge for a few days. Squeeze lemon juice when served. This is great with Tofu, salad... etc.
Thank you for reading my blog!
|Udon tasting at Japan Day @ Central Park on May 13, 2012. Cold Udon was so good under nice sunlight! Lots of freebies and activities. Most importantly, great vibes from volunteers!|
One day. One recipe!!
|Pickles made from only mustard and vinegar. A wonderful gift from Chef Artie. Served with Tofu Mediterranean and Miso Tofu. Healthy Tapas dishes for upcoming summer.|
Have a nice day!!!