Black bean Miso with Smoked Salt


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.

Under the plate.

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.

Black Bean tamari harvest.


^v Click For Comments

4 thoughts on “Black bean Miso with Smoked Salt

  1. 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: 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.

Leave a Reply

Your email address will not be published. Required fields are marked *