Kinzanji miso 金山寺味噌


As my homepage work is nearly completed (the booking section is not completed yet, but I am off workshop anyway due to Covit-19 scare, so it is not urgent), I decided to make Kinzanji miso today.

The history of kinzanji miso dates back 800 years ago and it is believed that this is the origin of tamari soy sauce. Not like ordinary miso, it is made using the mixture of rice koji, barley koji and soybean koji as well as using your choice of vegetables. The fermentation period required is much shorter than other type of miso (only a few months). I followed the very original recipe from Marushin Honke, Wakayama prefecture.

The recipe is very simple. You mix koji with salt and sugar. Cut vegetables roughly. Any vegetables are fine, but I would recommend using one with high moisture ratio as the moisture accelerate the fermentation. I used the vegs left in the fridge as well as some Japanese herb from my garden. Mix all together and rice syrup (honey is fine) and home-brew sake (vodka is fine). Wait until water comes out from vegs and pack it in the jar (I used a glass jar as my first choice Tokoname crocks are all being used). Place weight on top and all you have to do is wait for a few months.

I made Kinzanji two years ago with different recipe. It took longer to ferment because of the choice of vegs. But now it taste beautifully sweet with nice alcoholic aroma.I can’t wait how this new recipe turns out. If I will be happy with it, perhaps I would do Kinzanji miso workshop? Hopefully, Corona would be gone by then.







Rice, barley and soybean koji
Couldn't resist using wasabi from my garden
Roughly chopped veg, maybe a bit too rough...
Packed in the jar

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