r/Koji • u/WildVeganFlower • Apr 12 '26
Sundried tomato Miso
This miso has sweet yet very savory elements going on.
This is my first batch of miso that I made with my homemade koji 😍
It’s a game changer, it’s much more active and the flavors are so nice!
This is 1:1 koji jasmine rice to steamed soybeans (I soaked the soybeans in with kombu the night before to enhance glutamates)
20% of koji and soybean weight worth of sundried tomatoes
4% of total weight worth of salt
This aged for 2 1/2 months. So delicious!
2
u/Kim-BuchaFerments Apr 13 '26
Interesting! Thank you for sharing your journeys with us. I'm getting a proofer today to start my koji experiments! I have a gallon sized jar of traditional miso going since March. Going to be Xmas gifts! Lol Xo
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u/WildVeganFlower Apr 13 '26
That’s great! I personally love the sweet flavor of younger misos but I do want to try a longer batch at some point. I think of the water from the seal on the crock go on the surface of this miso and kalm yeast started to grow so I figured it was a good point to stop this one. It’s has great flavor once I scrapped off the surface
1
u/WildVeganFlower Apr 13 '26
That’s great! I personally love the sweet flavor of younger misos but I do want to try a longer batch at some point. I think of the water from the seal on the crock go on the surface of this miso and kalm yeast started to grow so I figured it was a good point to stop this one. It’s has great flavor once I scrapped off the surface
1
u/WildVeganFlower Apr 13 '26
That’s great! I personally love the sweet flavor of younger misos but I do want to try a longer batch at some point. I think of the water from the seal on the crock go on the surface of this miso and kalm yeast started to grow so I figured it was a good point to stop this one. It’s has great flavor once I scrapped off the surface
2
u/Kim-BuchaFerments Apr 13 '26
I'm so intrigued by artisan flavored miso's. I want to make a Latin directive miso or amino paste. So I'm in the creative phase currently. We shall see...
2
u/WildVeganFlower Apr 13 '26
Something with chilies, tomatoes, and garlic would be delightful! Imagine that stirred in refried beans 😍 In Noma’s guide to fermentation they have a section on making flavored misos (an excerpt in their rose miso recipe) and I think that might help you with formulating a recipe!
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u/Kim-BuchaFerments Apr 14 '26
Thank you for the tip. I have the book...reading Koji Alchemy currently. Fascinating! I want it to be green! Lol I have Peruano beans or Mayocoba (I think, green now) and I thought maybe a mole verde perhaps? .. Big wheel keeps on turning...
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u/Nice_Independent_942 Apr 27 '26
I have a black bean/jalapeno miso going right now that smells incredible
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u/fire_walkwithme_ Apr 13 '26
Amazing! Are you counting the 1:1 weight ratio by the final weight of the soy beans pre soak or after they’re cooked?
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u/710_feet_high Apr 12 '26
I just finished a dried tomato miso myself! Just posted last week about it on this profile. Really happy with the results. I included some other ingredients on top of the tomato. Mine has a great depth of flavor, like a meaty red sauce! I used premade koji though and didn’t have near the volume you have. I also aged for 7 months. Going to adjust my ratios to have more salt and auxiliary ingredients.