The day we make a year's worth of miso. Winter handiwork and family time
Hello, this is Chii😊
When the coldest season of the year arrives,
there is a day that is set in stone for our family every year.
It is
the day we make a year's worth of miso.
It is a tradition that has continued for a long time,
making a total of 6 sho (about 10.8 liters) of miso for my parents' home and our own.
I started making it with my parents about 10 years ago.
Before that, I used to receive a share of what they made.
Once I helped out, I realized how fun making miso was, and it has become an annual event ever since😌
This year's miso making was a little special.
It was so clear that you wouldn't think it was January,
and even though the air was crisp, it wasn't cold enough to make your hands numb.
It was such a warm day that I even wondered if it was already spring, despite there usually being snow.
It is January weather that is unheard of on the Sea of Japan side😅
"It's easy today, isn't it?"
We started the preparation while having that conversation.
Every year, we make miso in the freezing cold warehouse at my parents' house.
Normally,
"It's so cold, it's so cold," we say,
while warming ourselves by the stove in between,
and sipping hot tea as we work.
But this year, we didn't even need hand warmers.
Washing things outside wasn't a struggle at all,
and the sound of a kite calling from somewhere
made the quiet time feel even more peaceful😌
Boiling the soybeans, mashing them.
Mixing the koji and salt,
rolling them into balls with our palms,
and packing them into containers to remove the air.
Even though each step is a simple task,
before I knew it, it took all day.
Still, strangely, my heart didn't feel rushed☘️
Staying away from my smartphone,
chatting about trivial things with my parents,
time flowed slowly.
In the midst of our busy daily lives,
today was a "slow day" for the first time in a while.
But year by year, our bodies tell the truth😭
"My lower back hurts,"
"We can't carry heavy things anymore,"
such words naturally increased,
and the time it took to prepare also gradually grew longer💦
Even so,
being able to make miso together like this even now,
is a time I am more grateful for and happy about than anything else✨
Miso is indispensable to my daily cooking.
That I was able to make that miso with my parents again this year.
I feel that in this miso,
not only are the soybeans and koji included,
but also today's conversations, laughter, and
the peaceful atmosphere are all packed in together☘️
Slowly, slowly, until it is finished.
Here is a look at the miso making process📸
Making a year's worth of miso involves many steps.
It takes physical strength, but
every single one is an essential and important task.
This task takes the longest and is quite a bit of hard labor😓
Seeing the koji spread out to fill 6 wooden boxes is a sight to behold every year.
Our family's recipe is
1 sho of soybeans to 1 sho and 1 go of koji, and 650g of salt.
We have been making it with these proportions for a long time.
a sweet and gentle aroma wafts up.
Usually, we place them on the snow to cool them down all at once, but
this year there was no snow, so we decided to cool them with cold water.
With snow, it happens in an instant, but
the temperature was high and it wouldn't cool down... this was also unique to this year.
We mix the koji and salt well by hand.
The texture and scent are pleasant, and
this might be my favorite task☺️
and adjust the firmness while adding the cooking liquid little by little.
The soybean cooking liquid is thick and rich,
and it plays an important role in binding the miso together.
It is thick and rich,
and plays an important role in binding the miso together.
to remove the air.
as if slamming them in.
We wipe the rim of the jar with a paper towel soaked in shochu,
cover it tightly with plastic wrap, and leave it to ferment for about half a year.
Bean mincer✨
Thanks to this machine, the difficult mashing task is done in a flash☺️
It is a family heirloom at my parents' house🤩
Thank you for joining me in the miso-making process.☺️☘️
🫕 Notice
On Nadia, I also post various recipes using miso.♪
Please feel free to take a look at those as well.☺️
I would be happy if they provide some inspiration for your daily meals.💗
I would be delighted if you could search for "Yasachii Gohan (Chii)" and find me.😊
I have included the link at the end, so please be sure to check it out.☺️
Thank you for reading until the end today as well.☺️
It would be encouraging if you could "Like♡" or follow me.✨