Japanese Barley Miso made from quality ingredients in Nagashima, Japan
In this video, we visit a young and up-and-coming miso maker on the island of Nagashima. Nagashima is known for their Buri fishery, oranges, and other produce. We made barley miso from scratch over the course of 3 days. The first day is shown in this video.
We wanted to learn how to make miso because its an item that really confuses me and I would assume other people. Miso soups, pastes, etc. are all items that are both delicious and healthy. It was interesting to learn that a lot of the miso making process is waiting. About 5 hours of heavy labor is all it takes to make miso and I would assume this time would be even shorter if you were making only a small amount. When we visited Mr. Ishimoto, the founder of Cocoromiso, we weren't sure what to expect. He made the process really easy to understand and it was also interesting to talk to him about his motivations and goals in life. Mr. Ishimoto is one of the few young Japanese that returned to their home town after working for some time in a bigger Japanese city. He quickly became skilled at making miso and decided that this was something he could make a difference with in his community. It is interesting to hear his story. The name of his miso company is Cocoromiso, which is a play on words. Cocoro or Kokoro means "heart" and of course miso just means "fermented soybeans and barley" in some cases.
In day 1 of making miso we had to pre-soak the barley which was already done by Mr. Ishimoto before we arrived. He had a lot of barley ready to go for us. We drained the barley and prepared them for steaming. We poured and spread the barley with our bare hands into special trays that allows high energy steam to move through and around the barley. We used our bare hands because there are small bacteria that are healthy for the fermentation of miso. This step is really important. Handling barley with bare hands is crucial. The second most crucial step is ensuring the right amount of steaming happens. This heat will help the bacteria to grow. After a few minutes of steaming (around 1 hour) we removed the barley from the trays by dumping them into a large trough that has thermometers to measure the temperature. The barley tends to stick or clump together because of the steaming process and also the soaking time has an affect on how much the barley will stick to each other. The barley has to broken down by hand and then spread out evenly within the trough. A secret combination of 2 different yeasts was then poured into the trough and then mixed. The yeast will make the temperature rise which will help promote the growth of bacteria. After we finished adding the yeast the temperature was checked and then the lid was closed. This starts the fermentation process. Fermentation will take approximately 30 hours.
Barley miso is sweeter than miso made 100% from soybeans. This is one of the likeable characteristics of barley miso and why many Japanese prefer this taste.
Stay tuned for the part 2 when we finish the fermentation process.
Special Thanks to:
Mr. Junpei Ishimoto
Cocoromiso ( / cocoromiso )
To buy Cocoromiso: cocoromiso.thebase.in/
#howtomakemiso #japanesefood #fermentedfood
Videographers:
K. Yamashita / G. Leopardi
Video Editing:
K. Yamashita
Equipment Used:
Olympus OMD EM-1 Mark iii (4k)
Sony ZV Log Camera (4k)
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