Soy miso and chickpea miso

 

Soy miso and chickpea miso (before fermentation)

 

I have nearly finished the miso made last year and it is the time to make new ones to ferment during the cold winter months. This time I used soy bean and also chickpea, which is equally nutritious and would like to see the difference in taste and aroma.

 

fermented rice

1. Make fermented rice a day before.

1. Soak beans overnight, cook until soft, I used a tsp of baking soda to add alkalinity to the cooking water for a good result.

 

cooked soy bean

cooked chickpea

 

2. Blend softened beans with minimum of cooking liquid.

3. Mix beans puree with fermented rice in the ratio of 1 part bean to 1/2 part rice, to form a soft but not too wet mixture, add 5% its weight of fine salt. 

 

meshed chickpea mixed with fermented rice

 

4. Spoon into jar with minimum air pockets to 2/3 full, place in a dark cool place for 6 months minimum.