Let's make Kinzanji Miso!
Write your awesome label here.
What is Kinzanji Miso?
Kinzanji Miso is a type of "name(licking)miso", and is registered under the geographical indication protection system as "Kishu Kinsanji Miso" in Japan.
Kinsanji miso, believed to have been brought to Kinkoji Temple in Kishu (present-day Wakayama Prefecture) from China, serves as the prototype.
The art of miso-making spread to Yunasaki near Yuasa, and it is said that soy sauce began to be produced from the liquid that seeped out during the miso-making process. This led to this place being recognized as the birthplace of the "first drop" soy sauce brewing, certified as one of Japan's heritage sites.
(Wikipedia)
Some Japanese traditional foods are designated by the country.
If you simply want to know a recipe, please skip this section.
This is part of the learning I want to include Koji Advisor Program, and I believe this is how we keep our culture to the next generation. We can learn "what is important for us" through food, and the food we eat every day creates our body... and soul.
Here is the Recipe
-Koji (Barley koji based plus Any kind of Koji (rice koji, soybean koji) ....If you have all of them would be fun, but not necessary）- a total of 300g
-Any kind of Summer vegetable - 150g
-(option1) Ginger root 10-20g (if you want)
-Option 2: If you can get shiso(perilla), and/or Myoga(Japanese ginger) will be nice
-Salt, 7% of the total amount
-Suger, 25% of the total amount
-Alcohol, 2% of the total amount (Shochu is common, but you can use any alcohol over 25%)
- Mirin, 2% of the total amount
Write your awesome label here.
What kind of Koji do I need?
To make Kinzanji miso, commonly use a mixture of Barely koji, rice koji, and soybean koji.
Primarily, having the highest proportion of barley koji (60%), followed by rice koji (30%) and soybean koji (10%) is ideal.
However, there are no rules for making at home! You can adjust the quantities to your preference.Using only barley koji is also fine!
Using barley koji and rice koji(no soybeans koji) is also fine!
In Japan, there is also a type of koji specifically labelled as "Kinsanji Koji" available for purchase.FAQ 1 description
Primarily, having the highest proportion of barley koji (60%), followed by rice koji (30%) and soybean koji (10%) is ideal.
However, there are no rules for making at home! You can adjust the quantities to your preference.Using only barley koji is also fine!
Using barley koji and rice koji(no soybeans koji) is also fine!
In Japan, there is also a type of koji specifically labelled as "Kinsanji Koji" available for purchase.FAQ 1 description
What kind of Vegetable do I need?
The 4 basic veggies using for Kinzanji miso is
1. cucumber kind,
2. eggplant,
3. perilla,
4. ginger,
but basically, anything is okay!
For this time, in an attempt to align with Kinzanji miso, I've chosen cucumber, eggplant, chayote, and ginger.
In general here in North America, Perilla and myoga(Japanese ginger) are not available at local supermarkets, so they are optional...
but if you can have some, they're wonderful to include!
1. cucumber kind,
2. eggplant,
3. perilla,
4. ginger,
but basically, anything is okay!
For this time, in an attempt to align with Kinzanji miso, I've chosen cucumber, eggplant, chayote, and ginger.
In general here in North America, Perilla and myoga(Japanese ginger) are not available at local supermarkets, so they are optional...
but if you can have some, they're wonderful to include!
What kind of tool do I need?
Container:
A vertically elongated bottle or container would be ideal, preferably one with a large opening that you can place your fist.
Weight:
It's absolutely necessary. For this occasion, I'm using a combination of soybeans and a water-filled bottle on top, but consider using whatever you have at hand.
Covering the surface:
Having plastic wrap or Ziplock bags can be convenient.
A vertically elongated bottle or container would be ideal, preferably one with a large opening that you can place your fist.
Weight:
It's absolutely necessary. For this occasion, I'm using a combination of soybeans and a water-filled bottle on top, but consider using whatever you have at hand.
Covering the surface:
Having plastic wrap or Ziplock bags can be convenient.
Video
Tools and
Ingredients
video が入ります
Write your awesome label here.
Lesson series
1. Cut and Scale Veggies
Prepare your preferred vegetables, combining roughly three types to reach a target of around 150g.(plus ginger, and perilla if you have) This is basic knowledge, and if you prefer to add more veggies, you can do that as long as you calculate a certain amount of salt and sugar later.
I recommend cutting a veggie like in a picture (bigger than you think, I guess), but you can also chop them into smaller pieces. Depending on your preference.
Traditional Kisyu Kinzanji Miso（I explained at top) contains big-chunky veggies in it.
Write your awesome label here.
Write your awesome label here.
Lesson series
2.Weighing the Koji:
A total of 300g of Barley koji, Rice koji, and soybean Koji
The ratios can vary, but this is ideal ratio(I think):
Barley koji : Rice koji : Soybean koji =
6 : 3 : 1
Using only barley is fine.
Using barley and rice (no soybeans) is also fine too!
Lesson series
3.Calculating the Amounts Based on the Total Quantity:
Calculating the Amounts Based on the Total Quantity:
-Salt 7% of the total amount
-Suger 25% of the total amount
-Alcohol 2% of the total amount
-Mirin 2% of the total amount
This way you can keep the concentration of salinity and sugar content, so you don't have to stick with the recipe...you will be able to make it more flexible!
Write your awesome label here.
Write your awesome label here.
Lesson series
4.Mix them all and place in a container
Adding the weight and it's done!
At first, the liquid might not rise, but give it a few days and see.
I will add video instructions on this page later!!!
Video
Video 2 - How to make Kinzanji Miso
video が入ります
Write your awesome label here.
Frequently asked questions
I have dried koji. Can I use the koji to make Kinanji Miso?FAQ 1 title
It should be OK when you make miso; however, since the amount of liquid in this recipe is low, it may be better to first put back commercially available dried koji in
Pour about 30% of the dried koji into lukewarm water, mix it all, and wait 1-2 hours. After the koji has fluffed back up, prepare the Kinzanji miso.
When will it be done?
It depends on the temperature and environment where you live.
Some people find it delicious after about a week, while personally, I prefer to let it sit for at least a month during the hot summer period. There are even recipes that involve aging it for a few months.
If you're making it in the winter, the lower temperature will slow down the fermentation process, so it will take more time.The timing of the finished product is up to you.
Occasionally, try a taste, and once you find it delicious, you can start eating it.You decide the timing yourself.
It makes you confuse when there's no definitive answer. You wish someone would say, "This is good." However, fermented foods keep changing. It maybe better taste in a future. The taste today, after one month, after three months, after six months, and after three years will all be completely different.
Some people find it delicious after about a week, while personally, I prefer to let it sit for at least a month during the hot summer period. There are even recipes that involve aging it for a few months.
If you're making it in the winter, the lower temperature will slow down the fermentation process, so it will take more time.The timing of the finished product is up to you.
Occasionally, try a taste, and once you find it delicious, you can start eating it.You decide the timing yourself.
It makes you confuse when there's no definitive answer. You wish someone would say, "This is good." However, fermented foods keep changing. It maybe better taste in a future. The taste today, after one month, after three months, after six months, and after three years will all be completely different.
Do I suppose to stalized the container?
Yes, please ensure to thoroughly sanitize the bottles. When making fermented foods, this is an essential step. Keep all the utensils you'll be using clean.
You can consider:
Running them through the dishwasher on a high-temperature setting.
Boiling them for sterilization.
Spraying with alcohol like vodka.
Think about these options.
Created with
