今、日本では麹が大ブームです。
味噌は以前から良く作っていましたが,今までは”乾燥麹”を使っていました。
今年は、手伝いに来てくれた娘と
今話題になっている
”生麹”を使って作って見る事にしました。
〈用意したもの〉 出来上がり約8kg
・乾燥大豆 2kg
・生麹 3kg
・塩 880g〜1kg
・ミネラル水2リットル入り8本
・大豆をつぶすためのミンサー
・大豆と麹を混ぜるためのポリ袋
・味噌保存用のプラスチック容器
"Koji" is getting very popular lately in Japan. Koji is malted rice. Miso is made with soybeans, koji and salt. My daughter helped me to make miso this year.
・ dried soybeans 2kg
・ koji (malted rice) 3kg
・salt 880g~1kg
・bottle of water (2L×8)
・ mincer
・plastic bag for mixing soybeans and koji with salt
・plastic container
乾燥大豆(dried soybeans)1kg×2
生麹(koji) 3kg,塩(salt) 1kg
実は私には乾燥麹と生麹の見分けがつきません。
生麹の方が柔らかい感触・・でしょうか。
〈1日目 〉
夜、大豆を多めの水に浸す
(First day) Soak soybeans in water over night.
2日目
大豆を、灰汁を取りながら約6〜8時間弱火で
親指と薬指で挟んでつぶれるくらいの柔らかさになるまで煮る
(Second day)
Simmer soybeans until they became soft enough to crash between thumb and forefinger.
(Second day)
Simmer soybeans until they became soft enough to crash between thumb and forefinger.
This takes about 6~8 hours.
Cool down the pot.
The boiled water will be used to adjust the softness of the miso dough later.
Cool down the pot.
The boiled water will be used to adjust the softness of the miso dough later.
3日目
生麹と塩を混ぜておく
(Third day)
Put salt into the koji and mix well
煮えた大豆をミンサーでつぶしていく
Gradually crush the soybeans with the mincer.
2kgの大豆を煮た量はかなりの量で
実はこの大豆をつぶして行く作業が1人ではいやになってきます。
娘との会話を楽しみながら、つぶしていきました。
It is hard and boring for me to crush the 2kg of-soybeans alone.
However, I enjoyed it this year because I spent the time talking with my daughter.
つぶした大豆と生麹を混ぜる
Mix the boiled soybeans and the koji with salt.
大豆を煮た汁を足しながら
耳たぶの柔らかさになるまで良く混ぜる
Mix it well until it becomes soft yet firm using the boiled water that you kept.
大きな団子状にして
生地の中の空気を抜くために
容器の中に投げ入れていく
(カビを防ぐため)
容器の中に投げ入れていく
(カビを防ぐため)
From it into balls and throw them into the plastic container to get the air in the miso dough out because the air causes mold.
せーの!
Here we go!
Here we go!
エイヤー!
最後に表面に薄く塩を敷き、周りをきれいに拭いてふたをする
うまく出来上がりますように・・
I pushed it more to push air out.
Put salt on the surface. Wipe the inside of the container to keep clean.
Wish for good miso!
仕込みが終わった味噌
約2時間の作業でした。
We have finished.
It took about 2 hours.
We have finished.
It took about 2 hours.
いつもは大豆と麹の量を同量にしていましたが
麹の量が多い方と甘めの味噌が出来上がるそうなので
今年は麹の量を1.5倍にしてみました。
また、冬は暖かいところに置く方が良く発酵すると読んだので、
それも試してみる事にしました。
でも実はちょっと心配・・6ヶ月後を楽しみに、
味噌作りのために有休までとってくれた娘のためにも
祈るような気持ちでふたをしました。
There were two challenges for making miso this year.
1. Usually the ratio between the soybeans and koji is 1:1, but this year I changed the ratio to 1:1.5 because I have heard this ratio is better to taste milder. We can start to enjoy the miso about six month from now.
2. Usually I put it in a dark and cold place. However, I have read it is better to ferment the miso by putting it in a warm place during the winter; so I am trying this this year.
I am a little worry about if it would be ok or not. I put lid praying to making up a good miso because my daughter took a paid holiday for making miso with me!
10日後の様子
This is the miso which 10 days after we made it.
This is the miso which 10 days after we made it.
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