White Miso Workshop & Fermentation Diary (Part 2)

Hello everyone!

My name is Rie from Tranquwell.

Following up on the previous white miso workshop, I'd like to share a report on how the white miso I took home has been fermenting.

Miso in a container

It’s winter. The lowest room temperature in the mornings and evenings is 3-5°C (37.4 - 41°F), and the room temperature is 21°C (69.8°F) during the day because I turn on the heater.

Grow into a delicious miso! 

[One week later]

Side view and top view of miso in container: no change

It doesn't look much different from when I started. The grainy texture of the koji (rice malt) still remains.

The aroma also seems to be almost the same as when I prepared it.

[Two weeks later]

Side view: It's gotten a little bit of color. Top view: There was a thin white film forming.

I think it's gotten a little bit of color. A thin white film has formed on the surface.

It feels like it's lost a little bit of moisture.

[Three weeks later]

Side view: The color is getting darker. Top view: The white film has grown.

The color is getting darker and darker, and at the same time, it has started to smell like miso.

The white film on the surface has also grown.

It was spread out flat and wide, so I thought it was "film yeast*" and not mold, but it's getting fluffy and there's a possibility of it being white mold, so I scooped out about 1 cm from the surface and threw it away.

*Film yeast: A type of yeast that is created when it comes into contact with oxygen and crystallizes.

Incidentally, even in the case of film yeast, it does not affect the human body (health), but it seems that it affects the flavor, so it is better to remove it. Be careful not to mix it in!

[Four weeks later]

Side view: The color became darker. Top view: A white film was scooped off.

The miso has a lot more color compared to the first week.

The aroma is already that of miso itself.

When I look at it from the side, it seems that there are still koji grains left, so when I try tasting it...

There was koji left. Is it still too early? Four weeks have passed, but does it need a little more fermentation period?

I couldn’t judge it myself, so I consulted with miso sommelier Miyuki.

Miyuki:

"Try grinding it and tasting it, and if it tastes like miso, then it's OK. If the fermentation period gets too long, it will start to taste sour," she advised.

I tried grinding it until the koji grains disappear.

A spoonful of miso in a mortar

Delicious!!!!

This is by far the most delicious white miso I've ever had.

Unlike commercially available wite miso, it has less saltiness and a rich sweetness and mellow nutty aroma.

Fermentation is complete, white miso is complete!

I will store it in the freezer as Miyuki taught me.

Next time, I will introduce dishes using the finished white miso.

Here is the tour joined:[Japan Wellness] White Miso Cooking Class and Lunch in Kyoto

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