Permaculturist Health

["Lawrence F. London, Jr." <venaurafarm@bellsouth.net>]

Chris Wardle wrote:
> Thanks to Lawrence for the Miso Soup recipe.
> I'm wondering if list members have information on the process/recipes 
> for the core Miso Paste ingredients?


This also:

[permaculture] QRY: Production of Miso paste
Ossi Kakko ossi at kulma.net
Thu Nov 5 06:24:15 EST 2009

Hi,

This is a great book by Sandor Katz (with gereneral acknowledgment to
Mollison's Ferment and Human Nutrition & Keith Steinkraus's Handbook of
Indigenous Fermented Foods):

http://www.wildfermentation.com/books_wildfermentation.php

There you can find process for red miso and sweet miso
with recipes for miso soup with laminaria digitata (north atlantic kombu),
miso-tahini spread, miso pickles and tamari.

See also: http://www.wildfermentation.com/events.php?id=151

Sandorkraut says making miso requires great patience, as most varieties
ferment for at least a full year and the waiting is the hardest part of
the process.  Besides of soya, he's made miso also from chickpeas, lima
beans, black turtle beans, split peas, lentils, black eyed peas, kidney
beans, adzuki beans.  The distinctive color and flavor of each bean
carries over into the miso it produces.

... and US sources for koji (aspergillus oryzae) inoculates:

http://www.southrivermiso.com/
http://www.gemcultures.com/soy_cultures.htm

Hope that helps,

Ossi Kakko,
Finland