Ingredients:
5 lbs. rice koji (10 cups volume of uncooked rice)
10 lbs. cooked black beans (5# dry weight)
Salt (8% by weight), plus 5 T. smoked salt
Hijiki seaweed (2 oz.)
Garlic; fresh crushed (2 heads)
Red pepper flakes (handful)
I started this batch of miso in May 2011. I harvested the tamari after 6 weeks, and replenished with salt brine. This miso formed no mold during its ferment, and I harvested tamari again when I harvested the miso last week. The second harvest of tamari tasted just as good as the first, which, for some reason, surprised me.
This batch of miso was also very wet, and it might be because I did not smash the beans well in the beginning. As you can see from the pics, the beans and koji are still intact (and the beans very tasty to eat whole). I used about half the miso to ferment duck and chicken egg yolks. They’ll be ready in about 6 months. I then used an immersible blender to homogenize some of the miso into a thick uniform paste.
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Could you post how to make black bean miso too please? I mean process, thank you.
The process for making miso paste (directions/instructions) is easily available from several sources. First is Sandor Katz’s books. Either text provides easy to follow instructions. I recommend you start there. A simple Google™ search also yielded easy to follow instructions at the following URLs: http://vastmorsels.wordpress.com/2012/06/27/making-miso-a-step-by-step-guide/ & http://www.culturesforhealth.com/how-to-make-mugi-miso-recipe . If you are up to making your own koji (an ingredient of miso paste), The Art of Fermentation provides instructions, as well as a book titled The Lost Art of Real Cooking: Rediscovering the Pleasures of Traditional Food One Recipe at a Time. Or, check out this URL: http://suite101.com/article/making-koji-the-base-of-miso-sake-and-shoyu-a376189
I have salted chicken egg yokes. I would like to know how you plan to do your egg yolks in miso, and also how you plan to use them afterwards? Any ideas would be welcome!
Kind regards,
Brenda
Brenda: I’ve fermented a few dozen yolks, both chicken and duck. Check back in a week or two and I’ll post a full description on how I do it. For some reason, the fermented yolk is very rich, and little goes a long way. I enjoy the ferment spread on good bread or crostini. Also very yummy tossed in fresh pasta- my favorite is pan-fried buckwheat noodles tossed with smoked fermented yolk with a splash of rice or Szechuan pepper wine vinegar. And, or course, I love to put a small dollop on my tongue and lie on the couch and bliss out.