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磨墨(するすみ)の秘密基地

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味噌2017

3年振りに味噌作り。いつもの糀屋さんが寄る年波に勝てずに廃業されたのが去年。3年前に結構沢山作った分が、そろそろ底をついてきた為、今年は糀を求めて大津まで買いに行った。しかし、そこはいつも置いているわけではなく、三月14日に出来る分に予約して、17日にやっと受け取れた。
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前日に無農薬のローカル産で、平成28年度収穫の大豆を3kg仕入れてきた。
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明日の昼前に始めるとして18時間浸す為、お昼二時までに洗って、浸けた。三倍の量の水。
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良い感じです。芯までシッカリ含浸してます。コレが一番大事。全てはここから始まる。
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糀と塩を混ぜる、塩切り。糀の良い匂いがする。芳しいとはこういうことを言うのだろう。良い発酵食品の匂いを覚えると、ダメなモノはすぐに分かるようになる。今回は良い糀に当った。
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圧力鍋で大豆を煮て、
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潰してみる。簡単に指でつまんで潰れる。食ってみる。美味い。良い味噌が出来る予感。
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超厚手のビニール袋に入れて、潰す。良く煮えているので、簡単に潰れる。少し粒が残っているくらいが好きです。
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塩切りした糀と混ぜ混ぜする。あ〜、エエ香り。
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まず、5kg樽ひとつ出来上がり。とにかく空気を追い出す事に神経を集中。ぴっちりビニール袋の端で蓋をする。今年はあと8kgを1樽漬けてお終い。
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ま〜だ〜?と磨墨が言うので、片付けて散歩にGo。

3 years have passed since I made my last Miso. While I was working on building my house, the brewery making fermented rice went out of business. So I had to find a new one. Getting tougher every year to get a good fermented rice for miso.

So I consulted local fermented food specialist who knows where to get a good one. I've phone up miso brewery at next city and asked the supplier if I could buy today. They requested me to have an appointment to buy the fermented rice a week after. Well. I had no other choice to get a good one. So I made a reservation and hang up.

About 10 days later, I visited the brewery and brought back to my cave. On the way, got local soy beans harvested last fall organically grown one.

About 18 hours to soak the beans to get real soft and easy handling soy. So the previous noon, finished rinse the beans and added water 8 times of the same quantity of the beans.

The next morning was started with cooking the perfectly soaked beans in a pressure pot. While cooking, mixing salt about 15% of dried weight of the beans with the fermented rice.

When unpacked the plastic bag holding the fermented rice. Smelled very good fruity flagrance of the fermented rice. No doubt I was lucky enough to get one of the best rice ever.

When the first beans cooked, put the beans into a real thick plastic bag to mash them up. Before squishing the cooked beans, cleaned the pot and prepared another bunch of beans to cook. The started to stamping on the beans in the bag. Roughly squished the beans, put them into a large bowl to mix with the good smelling fermented rice. I've repeated this about 5 times. When repeating 3rd one, wife shown up with my dogs. Wife took over some part of the miso making process. Took us about half the day to pack the new miso. Total 13 kg of new miso for coming 2-3 years depending on how much we are gonna eat. We can start eating the miso in about half a year from now.

[PR]
by blacklabsurusumi | 2017-03-18 16:58 | うまいもん | Comments(0)
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