Hello there every-one!!  Hope you are having a good day.  Today, I have two miso tastings from the time when we “were mad about the beans” and made buckets and buckets of home-made miso.

The Shiro Miso: has a higher proportion of white rice to bean (we used blackbeans instead of soya beans since we live in Belize).  We have actually been eating through our supply for the last month or so and I was afraid that I would munch my way through it all without doing some proper feed-back.

Shiro Miso Tasting:

Gnome says: overall, it is a light fermentation product; will continue to build complexity with aging. Less salty, sweet and mild tasting.

Munchkin says: I have used the shiro miso in soups, marinating of meat and to flavour pot roasts.  All flavour packets have been replaced with a dollop of shiro miso (in fact, we have ramen noodles with this miso).  It is so mild tasting, you need a whole tablespoon in a bowl of miso soup.

Hatcho Miso with Beef Jerky:  Miso made from bean (blackbean) koji alone.  We also added beef jerky and black pepper to make it into “Meat Lover’s” Miso.

Meat Lover’s Miso Tasting:

Gnome says: Obviously needs more time to develop but at this stage, still very, very tasty.  Has strong mushroom overtones with meat undertones.  Can do with more black pepper.  Will certainly reach an exquisite taste and will peak in ten years or so.  A true masterpiece that has to be waited for.

Munchkin says: Beefy!!  Let’s start eating it!!  Yum.  So rich and creamy. This miso has such intensity of taste, you only need one teaspoon to make a bowl of miso soup.

There is nothing like home-made miso…you can’t buy it for love nor money!!

 

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