【6ヶ月熟成】大豆を熟成させたら『味噌』が出来ました。

【6ヶ月熟成】大豆を熟成させたら『味噌』が出来ました。

Yes, hello, this is Butcher Shimada of the Hormone Shimada Channel. So far, I’ve introduced a variety of fermentation-related dishes. Actually, there are a lot of fermented foods around us. Today, we’re going to try to make miso, a traditional Japanese fermented seasoning, from scratch. So let’s get right to it, “Mature soybeans to make miso.” This time we’re going to make pork miso soup. First, we’re going to prepare miso using the miso kit that we ordered here To make pork miso soup, we’re going to make it from miso, which is the Hormone Shimada channel. Miso󠄀 is said to have its origins in the ancient Chinese soybean salted food called shoyu or hishio It was so delicious when it was still maturing before it became soy sauce that it became independent and developed into a food called miso󠄀. This is called “mishou,” which means something that has not yet been made into soy sauce. It’s thought to have changed from mishou to misho to miso. I’ll open it right away. There is an instruction manual, and it contains a barrel in which miso is dipped. In it, there is seed miso, soybeans, salt, and rice malt Today we’re going to use these ingredients to prepare miso The first step is to wash the soybeans and soak them in water overnight At this stage, we’re going to remove any soybeans that are floating or have a strange color. Now we let the soybeans soak up the water overnight. After overnight, the soybeans have swelled up a lot. We’re going to cook these soybeans for the next 4 to 5 hours. And when it’s hard enough that you can easily crush it with your fingers, it’s ready. We’re going to keep some of this cooking liquid for later use. We’re going to boil 4 kg, so we’re going to keep 270 ml. After boiling, drain in a colander, remove from heat, and put into a bag. Next, we mash these soybeans. It’s a good arm workout. Next, we add the rice malt and salt, and mix them thoroughly. This way, when we mix it with the soybeans, the salt and the koji will be evenly distributed. Then add the mashed soybeans and mix well. Turn the mixture over from the bottom so that everything is well mixed. This is a process that requires a lot of patience. When it’s blended in, add the seed miso for the last time and do one more step We start filling the containers We’re going to pack it into the container, holding it down firmly so that there are no gaps. Finally, sprinkle salt lightly on top, wrap, and place a weight on top. Here is the miso after half a year Let’s open it up and see how it looks This is my miso. There’s no mold, and this looks promising. Let’s take a lick. Yeah, the miso is properly made. It has the richness of soybeans, and the umami flavor is strong, and this is going to make a delicious pork miso soup. It’s a young miso, but it also has a strong flavor I used a miso making kit this time I’m going to leave it for half a year, and I’m going to love it. Our miso is the best, no, ours is the best It’s no wonder that the word “tete-mae miso” originated from the conversations of people in the olden days The difference is obvious when you compare it to miso before it is prepared. The color has become much darker. What? You must have wondered why there is a before and an after. Actually, I prepared miso more than half a year ago, and the data from when I prepared it was lost due to a computer malfunction. So the miso was prepared, and that’s why we re-shot the first half of the film. I’m looking forward to seeing how the newly prepared miso will turn out next year. So let’s make pork miso soup with this miso. In a pot, put sesame oil, add daikon radish, carrot, shimeji mushroom, onion, and green onion. Add meat, taro, burdock root, and water. Dissolve the miso that you made and put it in and simmer, and then it’s done. Now let’s eat it right away. Let’s eat it. Let’s drink Kikusui Funaguchi Ichiban Shibori today! Kikusui Funaguchi is Kikusui Shuzo’s standard draft sake Originally, it was unheated and delicate, so it could not be marketed It was only offered to visitors to the brewery. Because there was no end to the number of people who heard about it. After a lot of trial and error to keep it fresh In 1972, we succeeded in developing Japan’s first draft sake in aluminum cans, and It has become a popular sake. The mouthfeel is soft and sweet. The aroma is very fruity, and you can sense the richness of the rice. When I was 20 years old, I bought my first one-cup sake at a convenience store That was this Kikusui. I feel nostalgia when I drink it again. Now let’s try some pork miso soup made with my miso. Pork miso soup with lots of ingredients is a great snack for sake. I think you will agree with this theory It’s in the same category as stewed pork and other stewed vegetables. It doesn’t use soup stock, but it has pork and vegetables in it. The flavor is sufficient. There are still some koji grains, but if you crush them, they will blend right in, so it’s not a problem. It doesn’t taste bad at all, and it tastes like miso. For a beginner’s first miso, it’s a good job. It’s fun to be able to make this with a kit. It was delicious today, too! Thank you for the food. Okay, that’s it for today’s video. Thank you for watching until the end. How was the homemade miso? There are only two more cooking tips left. We run a hormone restaurant called Hormone Shimada in Maebashi and Takasaki in Gunma Prefecture. There are many places in Gunma where you can eat delicious meat, so if you come to Gunma, please look around! If you like this video, please subscribe to our channel and give us a high rating!

皆さん今回は短な調味料を作ってみよう企画です。
実は半年前から『味噌』を仕込んでいました（笑)
自家製の味噌はどんな味なのか？
それでは早速やっていきましょう！
#味噌作り #調味料
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他にもこんな動画を紹介してます!!
◇海水使って塩を作ってみた

◇サトウキビを使って砂糖作ってみた

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