Making Miso with the Pesticide-Free Soybean Project

Hello!
I'm Nayu (female) from the Wakayama Food and Living Project.
In this project, together with everyone living in Wakayama,
we are working on initiatives to share tips for thinking about
our "daily lives" based on various events centered around "food"!
This time, we made miso using soybeans from the

Pesticide-Free Soybean Projectled byMr. Katayamaof
Katayama FarmandMr. Tsumuraof
Fermentation Future School!Soybeanswere used for
making miso.

Click here for articles on soybean cultivation, weeding, harvesting, and threshing ↓

The soybeans we shelled in January...
They were soaked in water from the day before making the miso,
and boiled early in the morning on the day of, so thank you for all the preparations.

Let's start making miso together right away!
Crush the soybeans with a mincer

We are breaking up the clumps of rice koji

We are mixing the crushed soybeans and rice koji

It is mixed nicely

Add a little of the boiling liquid

Make round-shaped balls

We are putting them into the container so that no air gets in

The miso is done!
We add chili peppers to prevent mold

It seems it will become delicious miso in about a month and a half!
I'm looking forward to it!!

After making the miso, we were treated to rice balls, miso soup, pickles, and more.

Everything had a natural, gentle flavor.
The meal was delicious as we talked with the people who planted, harvested, and made the miso together😊

We were able to experience tasks such as planting, weeding, harvesting, and shelling, but Mr. Katayama of Katayama Farm takes care of it on a daily basis.

All the tasks we experienced were done by hand and were very difficult.
For every single thing we eat casually every day,
I realized that so many people are involved and work hard to produce them.
I would like to enjoy the miso we made this time while being grateful to all the various people involved.
Not just with miso, but in our daily lives, I hope that everyone,when you eat your meals, will cherish a feeling of gratitude and eat everything without leaving any leftovers.

Thank you for reading until the end this time as well.

Wakayama Food and Living Project
Organizer: Wakayama Environmental Conservation Corporation
Management: NPO Wakayama Environmental Network
NPO Hopping
Contact: Fujii

On the Wakayama Food and Living Project's
official LINE account,
we will also provide information on events
from time to time.
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@942lhkup