Roasted Corn Miso

**Makes 1 Quart

Ingredients

• 1.5 cups Roasted corn (we cut corn off the cob and roast on a sheet pan) 

• 1/2 cup Raw corn 

• 1 cup Koji 

• 3 TBS Non-Iodized Salt 

• Water to cover the mixture 

Instructions

1. Once the corn and koji mixture is covered with water, put the lid on and then shake the jar well. Move to a cool/dark place to ferment. 

2. Ferment for 5-10 days. 

3. When the corn miso is active, foggy in color, and shows signs of bubbling, then move the mixture to the blender. Mix till a loose paste consistency. 

4. Optional step: add jalapenos, garlic, thyme, red chilis, or other ingredients to the mixture. Blend a second time. Ferment for another 2-10 days.

Aged Miso Cheese

Ingredients

• 2 cups raw, unsalted cashews

• 1 cup filtered water

• 1 tablespoon dark miso

• 3 teaspoons unrefined sea salt, divided

• ½ cup coconut oil

Instructions

1. In a bowl, soak the cashews in water for 8-12 hours. Then drain. 

2. Pour the cashews into a blender with the miso, and blend until they are combined. Cover and let sit for twenty-four hours. Add 1 teaspoon of the salt as well as the oil, and blend until smooth. You may need to push the ingredients down with a spatula a few times to ensure a creamy, smooth consistency.

3. Pour the cheese mixture into a cheesecloth-lined bowl that is the shape you’d like the finished cheese to be. Refrigerate for four to six hours, or until it is firm. Remove the cheese from the bowl, and peel away the cheesecloth.

4. Gently rub the remaining 2 teaspoons of salt over the full surface of the cheese, including the bottom. Carefully place it on a wire rack in a cool, dark, and undisturbed place, and allow the cheese to air-dry for seven to twenty-eight days, or longer if desired. After you have aged the cheese, refrigerate and serve, or store in a covered container in the refrigerator for up to one month.

Boston Fermentation Festival 2018

See us here teaching at the 2018 Boston Fermentation Festival on Miso.

Miso Making with Cheryl Paswater In this short class we will cover the basic science behind making miso, why it is good for you and how to make it yourself. Miso is a traditional Japanese product produced by fermenting soybeans with salt and the fungus Aspergillus oryzae called Koji.

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Miso. Tempeh. Natto. And other Tasty Ferments! Out on Pre-order

We’re pretty excited about this gem coming out in 2019! This is the third book by our good friends Kirsten & Christopher Shockey and we’re super excited that you find some of our Miso recipes in this gem! Get those orders in!

Pistachio Miso

One of my favorite things about winter is teaching Miso Workshops. We only teach Miso making in the winter since Miso is traditionally started in the winter months, so when it was time to start amping up for our winter workshops at the Brooklyn Botanic Gardens and Enlightenment Wines we went and started digging through our Miso stash to see what we wanted to share with our students. If you got a chance to make it to the NYC Fermentation Festival then you likely got to test out some of our Miso's there as well. From our Chickpea Leek Kelp Miso, Blackbean Miso, to our Cashew Miso we've been all about Miso this winter so we wanted to share one of our favorite recipes of late with you. We've be playing with nuts and seeds a lot lately and Pistachio Miso has become one of our favorites. A quick and easy ferment, guaranteed to be a nice accoutrement to any meal.

Here's our recipe:

1 cup Raw unsalted pistachios

1/2 cup Koji (rice or barley koji)

Sea salt

Instructions:

Soak the pistachios for 2-4 hours. Drain the excess liquid. Soak the koji in a few tablespoons of water while you prep the nuts and blender.

In a blender combine the soaked pistachios with the koji and 1 tbs of sea salt and blend into a paste. You will likely have to add a little filtered water while you blend. You ultimately want it to be a toothpaste consistency.

Take a wide mouth jar and pour the mixture into the jar, leaving room at the top, put on a lid and let sit for 2-4 days in a cool dark place.

We like to use this miso as a spread on baked fish, toast, as a soup, in salad dressings and more. We hope you enjoy it as much as we do!