On our way to Naka-Meguro station we got a phone call from a friend. She needed help making miso for her restaurant (her help had a bicycle accident on the way to the restaurant).
So we changed our plans and had an enjoyable afternoon making miso. And got 2-3 kg of miso as a bonus.
Opened a new box of homemade miso for our breakfast miso soup. It was yummy! (I think we have 2 kg left from last year)
Third year in a row that we meet Hiromi-san at her restaurant KotoKoto to make miso. First year I helped her make miso for the restaurant and got some miso on my own.
Last year we made 6 kg each using three different beans and two different mold base (rice and wheat). This year we used two of the same type of beans last year and a new type of bean and the same two different types of mold base. Total of 6 kg each.
At 1 pm I knocked on the door to KotoKoto, the restaurant in Naka-Meguro that we frequent. Last January Hiromi-san (owner of KotoKoto) started to make her own miso, it takes 10 months so it is just recently that we can get a taste of it in her miso soup. It was time for her to make a new batch. I was there to help.
It was fun work. She had prepared by cleaning and boiling the beans. So the three of that helped her only had to mince the beans, mix them with mugi yeast and salt, and make “snowballs” of the paste. Then Hiromi-san and I “threw” the balls into buckets and “squeezed” the air out of the paste. Finally we covered the buckets with plastic foil and salt. The salt will keep the mold at bay when storing the to-be miso for at least 10 months.
