Malted-Barley Miso
Miso is the Bouillon of Japanese cuisine. Utilized as the base of so many sauces, soups and marinades. Its culinary hierarchy in Japan is only surpassed by rice and soy sauce. We pay homage to this culinary giant by bringing brewing grains, such as malted barley, in place of soybeans. To keep that classic flavor and texture in-tact we initiate primary fermentation of the grains with Koji (Japanese mold culture inoculated rice), then pitch brewing yeast in secondary fermentation process to bring the brewing approach full circle.
- Malted-Barley (or other brewers grains, IE. wheat or crystal malt) – (2 Quart)
- Soybeans (dried) – (1 Quart)
- Water – (4 Quart)
- Koji (mold inoculated rice) – (1 Quart)
- Dashi – (1/2 Cup)
- Kosher Salt – (1/2 Cup)
- *Active Beer Yeast Slurry – (1/4 Cup)
*This can be obtained from a local brewery or made per instructions from store bought beer yeast. NOTE: Active beer yeast is not the same as bread yeas or nutritional/brewers yeast.
- Combine water, grains and soybeans in a medium to large stock pot. Soak overnight (12 hours) over medium-low heat cook grains and soybeans for 2 hours at approximately 170°F. Use a digital thermometer or candy thermometer to monitor temperature. Exceeding 170°F will result in an “off” or acrid flavor.
- Reserve 1 quart of cooking liquid and drain the grains
- Cool steeped grains to 70°F
- In a fermentation crock, combine grains, reserved liquid, koji, dashi and salt, cover with plastic wrap and weigh down the mixture
- Allow the mixture to ferment for 2 months at “cellar temperature” (55°F)**
- After 2 months, add the active beer yeast slurry to the fermented grains and continue to ferment for one more month (or up to three months for a stronger fermented flavor)
- After secondary fermentation, blend the mixture until smooth and pass through a tamis (drum sieve)
- Store under refrigeration for up to 12 months
**To ferment under refrigeration vs cellar temperature will double fermentation time