ひよこ豆手作り味噌 | Making chickpea miso

ひよこ豆味噌 | Chickpea miso

今年もひよこ豆味噌作りました。2ヶ月たったのでちょっと様子をみてみたら、少し色がついてきたかんじ。去年もつくったけどけっこう豆の粒が残ってるところがあったから今回は、ミキサーで滑らかになるまで潰した。麹も玄米麹というのがあったので普通の米麹と半々にしてみた。ひよこ豆を煮るのに時間がかかるけど、後は簡単。一時間位あればできる。容器に入れて数ヶ月待つだけ。出来上がりが楽しみ。

今回はこの材料で作ってみた。
ひよこ豆 200g
米麹 200g
玄米麹 200g
塩 120g
ひよこ豆煮汁 100ml

Two months ago, I prepared some chickpea miso, so I took a little peak. It's looking slightly darker now. Last year I made some too but there were some bits of chickpeas left in the miso so this time, I used an electric mixer and made sure that it was a smooth paste. I also found some brown rice koji online so used some of that too. Cooking the chickpeas take a bit of time but the rest is pretty simple and takes about an hour to prepare. After the paste is ready, just put it in a container and leave it until it's ready. Looking forward to having homemade miso in several months.

Ingredients:
chickpeas 200g
rice koji 200g
brown rice koji 200g
salt 120g
water from boiling the chickpeas 100ml