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Today, I want to share with you how to make miso without soy so let’s start!
Miso is a traditional Japanese seasoning made from fermented soybeans, along with other grains such as rice or barley, and salt. The mixture is then left to ferment for a period of time, which can range from a few months to several years, depending on the desired flavour and consistency.
Miso has a complex, umami-rich flavour that can range from mild and sweet to strong and salty, depending on the type and length of fermentation. It is often used as a flavouring agent in soups, marinades, dressings, and sauces, and is a staple in Japanese cuisine.
Whether you are a seasoned miso enthusiast or a newcomer to this delicious seasoning, there are countless ways to incorporate miso into your cooking and enjoy its rich, savoury flavour and numerous health benefits.
However, miso can be difficult to find or may not be suitable for those with soy allergies or intolerances. In such cases, chickpea miso can be a great alternative. It has a similar taste and texture to traditional miso but is slightly sweeter and milder. It is also a great source of plant-based protein and other nutrients.
Here are some reasons why you should consider using chickpea miso:
1. It is soy-free: For people who have soy allergies or intolerances, chickpea miso is a great alternative as it is completely soy-free.
2. It is high in protein: Chickpea miso is an excellent source of plant-based protein. Chickpeas are a great source of protein, and when fermented, their protein content becomes even more accessible to the body.
3. It is easy to make: Chickpea miso can be made at home with just a few simple ingredients. All you need are cooked chickpeas, Koji (a type of mould used in fermentation), and salt.
4. It adds depth to dishes: Just like traditional miso, chickpea miso adds depth and umami to dishes. It can be used in soups, marinades, dressings, and more.
5. It is versatile: Chickpea miso can be used in a variety of dishes. It can be used in traditional Japanese dishes or in other cuisines such as Indian or Mediterranean.
What you need
Tin of chickpea (I use organic one): you don’t have to cook chickpea.
Koji: Japanese shops or online (search Koji)
Salt: I use organic sea salt
What is KOJI?
Koji (麹 in Japanese) is a type of fungus that is used in the production of various traditional Japanese fermented foods, such as sake, miso, and soy sauce. It is a filamentous fungus that belongs to the Aspergillus oryzae species and is known for its ability to produce enzymes that break down complex carbohydrates and proteins.
Koji is cultivated on steamed grains, such as rice, barley, or soybeans, in a warm and humid environment. The Koji mould grows on the grains and breaks down their starches and proteins, transforming them into simpler sugars and amino acids. This process is crucial for the flavour and aroma development of fermented foods, as well as for their preservation and nutritional value.
Koji has been used in Japan for centuries and is considered an essential ingredient in many traditional dishes. It is also gaining popularity in other parts of the world as a versatile and natural flavour enhancer and a source of beneficial enzymes and nutrients.
What kind tools you need
In this case, I used a can of chickpeas already cooked. If you want to use dried chickpeas, a pressure cooker or large pot would be helpful.
A food processor is useful for pasting chickpeas.
I recommend a large container for miso, an enamelled or glass jar.
Making miso tips
Making miso at home can be a fun and rewarding experience, but it can also be a bit tricky if you’re new to the process. Here are some tips to help you get started and make the best possible miso:
1. All tools used are sterilised with boiling water.
2. Start with quality ingredients: The quality of your ingredients will have a big impact on the flavour and texture of your miso. Use high-quality, organic chickpeas and other grains, and make sure your salt is free of any additives or anti-caking agents.
3. Follow a recipe: There are many different recipes for making miso, so it’s important to find one that works for you and follow it closely. Make sure you measure your ingredients carefully and follow the instructions for each step.
4. Be patient: Miso takes time to ferment, so it’s important to be patient and let the process happen at its own pace. Depending on the recipe, miso can take anywhere from a few months to a few years to fully mature.
5. Taste as you go: As your miso ferments, taste it periodically to see how the flavour is developing. This will help you to adjust the seasoning and fermentation time as needed.
6. Store your miso properly: Once your miso is ready, store it in a cool, dark place, such as a pantry or refrigerator. Make sure it is covered tightly to prevent air from getting in, which can cause spoilage.
7. Wipe around the lid alcohol before covering with a lid to prevent mould from growing.
With these tips in mind, you’ll be well on your way to making delicious, homemade miso that you can enjoy in a variety of dishes. Experiment with different types of grains, seasonings, and fermentation times to find the perfect flavour for your palate. Good luck and happy fermenting!
How to make chickpea miso at home
Equipment
- 1 Foor processor
Ingredients
- 1 tin Organic cooked chickpea 400g
- 300 g Koji
- 100 g Organic sea salt
Instructions
- Sterilize the glass jar, lid, blender, and bowl with boiling water.
- Open the tin of the chickpeas and strain the water but don’t throw out the water.
- Put the chickpeas into a blender and blend well. If you need more moisture, use the strained water. (I added half of the water this time)
- Put the chickpea paste into a bowl.
- Add the koji and salt into the bowl and mix well by hand. Be sure to wear gloves.
- Roll into balls.
- Place the miso balls in a preserving container that has been sterilized by boiling.
- Air inside the balls will cause mould to form so compress them into the storage container as if you were throwing them in, and then pack them in one by one, pressing down from the top to flatten them out.
- Wipe off any remaining dirt on the inside of the container and around the lid with kitchen or other paper moistened with rubbing alcohol. Since it will be stored for a long period of time be very careful here!
- To prevent air from touching the miso, wrap tightly with plastic wrap. Place a bag of salt or similar between the miso and the lid to serve as an inner lid. Finally, tightly cover the lid, and you're done.
- Store in a cool, dark place and homemade miso will be ready in six months to a year.
Video
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Tempeh Bolognese, A Delicious and Nutritious classic sauce.
YouTube Channel Grazing Wombat
