Tag Archives: japanese

Tsukemono Pickled & Fermented Condiments Part 2

Here’s part two of our Blog on Tsukemono
type pickles from Japan.
These are great for eating plain or a side dish,
a condiment, or mixed with plain rice!
Listed below are recipes that have been modified from the traditional form for the USA consumer as some ingredients are hard to find.
fermented picklesWhat is Tsukemono?

Tsukemono (漬物?, literally “pickled things”) are Japanese style preserved vegetables (usually pickled in salt, brine, or a bed of nuka  rice bran).  Many are served with rice as an okazu (side dish), with drinks as an otsumami (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony.

Type Kanji Pickling Ingredient
Shiozuke 塩漬け salt
Suzuke 酢漬け vinegar
Amasuzuke 甘酢漬け sugar and vinegar
Misozuke 味噌漬け miso
Shoyuzuke 醤油漬け soy sauce
Kasuzuke 粕漬け sake kasu (sake lees)
Koji 塩麹 malted rice
Nukazuke 糠漬け rice bran
Karashizuke からし漬け hot mustard
Satozuke 砂糖漬け sugar

Today we’ll look at some new recipes that you can make at home.  Place in the refrigerator and they can last for weeks…

Shibadsuke –


Sliced cucumber and tree ear mushroom salted and pickled with red shiso.

To make yourself, use any hearty mushroom that will hold it’s shape.
– Start by cutting fresh cucumber in half, removing the seeds and skin, then cut into thin strips.
– Soak the mushrooms, if dried, in enough water to cover.  Once soft cut into thin strips.  We used shiitake mushrooms.
– Bring the required amount(dependent on batch size) of rice wine vinegar to a boil, remove from heat, and add the shiso leaf and mushrooms.  Allow to simmer until colour turns red and taste develops.  If you don’t have shiso leaf try a Japanese shop or grow your own.  You may be able to find the leaf already pickled, too.
– Remove from heat and add the cucumber slices.  Mix together.
Add sea salt to taste.  Allow mixture to set covered with vinegar at room temperature for 3 to 5 days.  Then pack into jars and keep in refrigerator.  Will keep for a month or more if kept cold and under brine.  Hint: Add a little extra vinegar if liquid is not enough.

Here’s a photo of our results…
Shibadsuke


Sesame & Kombu –

Sesame & Kombu

Strip of kombu vegetable is cooked with sugar and soy sauce with bonito dashi.  This is one of our favorites hands down.  The saltiness of the sea combined with sweet sugar and rich soy sauce!
This Japanese quick pickle is easy to make…
– Start by washing the kombu and soaking until soft.
– With the kombu soaking, make a dashi broth by bringing the amount of water needed to a boil.  Once water boils, remove from heat and add bonito flakes (a type of dried fish, shaved very thin).  For good flavor you’ll want about a 1/2oz per 4 cups water.  Once flakes the are steeped, strain liquid to remove the flakes.  We like to eat the fish flakes, so they don’t have to be removed.
– Cut the kombu into thin strips
– Place the cut kombu into the broth and add sugar and soy sauce to taste.

– Allow to simmer until liquid concentrates then add the sesame seeds at the end.  Adjust sugar and soy as needed, to taste.

Allow mixture to set covered with vinegar at room temperature for 3 to 5 days.  Then pack into jars and keep in refrigerator.  Will keep for a month or more if kept cold and under brine.

Here’s a photo of our results…

Sesame & Kombu

Ginger & Kombu –
ginger kombu pickle

Strip of kombu is cooked with sugar and soy sauce with bonito dashi.
Hint of ginger taste.

The same as making the sesame and kombu recipe but with the use of ginger root verse sesame seeds.

– Start by washing the kombu and soaking until soft.
– With the kombu soaking, make a dashi broth by bringing the amount of water needed to a boil.  Once water boils, remove from heat and add bonito flakes(a type of dried fish, shaved very thin).  For good flavor you’ll want about a 1/2oz per 4 cups water.  Once flakes the are steeped, strain liquid to remove the flakes.  We like to eat the fish flakes, so they don’t have to be removed.
– Cut the kombu into thin strips
– Place the cut kombu into the broth and add sugar, sliced or grated ginger and soy sauce to taste.  Note: ginger root is strong to taste so not much is needed.

– Allow to simmer until liquid concentrates.  Adjust sugar and soy as needed, to taste.

Allow mixture to set covered with vinegar at room temperature for 3 to 5 days.  Then pack into jars and keep in refrigerator.  Will keep for a month or more if kept cold and under brine.

Fuki Sansho –

Fuki Sansho

Fuki is a kind of edible wild plant in mountain side in Japan.
Picked in Yamagata or Akita prefecture, north part of Japan.
Simmered in sweet sugar and soy sauce.
A hint of  Japanese pepper tree seed.
This one we have not tried, but it could work with many plants.
The method is the same to simmer the plant in sugar and soy sauce.
The recipe is finished with a hint of strong pepper, like schezwan pepper.
Experiment with this one and see how it goes!

More recipes for Japanese cultured foods
See more at our main site – organic-cultures.com


 

Making Japanese Shinshu Miso and Shiro Miso

  All Japanese Misos have the same basic recipe format; main difference is the quantities of the ingredients and incubation times. A dark or heavy miso will have less koji rice and more salt verses a sweet or mellow miso.  Once the koji-kin/koji rice is completed, you can use it to make this Shiro miso.  The fermentation time is quicker for this miso, 3 to 4 weeks, over a heavier miso, which can take 6 months to 3 years.  The following instructions make two very classic types, one fast and one aged for 6 months:

Japanese Miso Production
Traditional Japanese Miso Production.  Stones are used to hold down the koji/soybean mixture in wooden vats..

Making Shiro Miso

shiro miso

So let us get started! What you will need…

1-cup dry soybeans
3 ½ -cups light rice koji
2 ½ -tbsp sea salt
1-cup soybean cooking water
1 -tbsp un-pasteurized seed miso (optional or buy locally)
Note: The seed miso aids in the faster culturing of the fresh koji rice

Any type of un-pasteurized miso paste will work. It contributes active beneficial cultures, which in turn assist in the maturing/aging process. If you make a good batch of miso, make sure to save some of the paste for the inculcation of new batches.

Yield: 4 ½ cups
Fermentation Time: 3 to 4 weeks
Aging Temperature: 77F (25C)

Shiro Miso Directions:

Cooking the Soybeans…
Start by soaking the soybeans overnight or for 8 to 12 hours in 4 cups of water.
After soaking, drain the soybeans and bring to boil in fresh water. Boil until the soybeans can easily crush between your fingers. Add additional water as needed. Time for cooking is around 4 to 5 hours, or 30 minutes in a pressure cooker at 15 pounds.

Mixing the Miso and Ingredients…

Drain the soybeans, reserving enough cooking liquid. Transfer the soybeans to a mixing bowl and mash thoroughly. Add the reserved cooking liquid and salt over the beans, mix. Allow the soybeans to cool below 140F (60C), before adding the koji rice and seed miso. If the soybeans are too hot, the heat could kill the
koji-rice mold culture. Mix again.

Packing the Miso Crock or Jar…

Now that the ingredients are mixed, it is time to pack the miso mixture into your jars. This recipe will pack a 1½-quart jar. Sterilizing the crock or jar is recommended to help prevent contamination. Sterilize a dry crock or jar by heating it upside down, in the oven at 300 F for 30 minutes. Allow to cool before moving. You can use a beer sterilizer, too.
Pack the mixture into straight-sided jar or fermenting crock. Expel any air bubbles trapped in the mixture (a chopstick works well for this). Flatten the surface and sprinkle enough salt to cover the miso mixture making sure to cover the edges. Cover this with clean plastic wrap, placing it directly on the salted mixture and up the sides. Place a weighted lid or bag over the plastic wrap. Make sure the weights are pushing down on the mixture. Lastly, cover the top with a breathable cloth or paper to keep out dust and contamination. You can vary the recipe a bit if desired,
until it is to your liking.

Letting the Miso Culture…

This part of the process involves allowing the packed koji rice miso to ago. For Shiro miso, the period is 3 to 4 weeks. Once minimum ago is reached, take a sample to taste. However, try to save some to allow further aging to compare taste. Smooth the surface once again adding a bit of salt to cover.
Make sure to label each batch with information such as type, date packed, recipe used, date completed, etc. Keeping good records will allow the next batch to taste the same as previous batches or you can try new variations to your liking.

types of Japanese miso
Different Types of Japanese Miso

Shinshu Miso – Light Yellow Miso

Here is another classic miso recipe using koji rice and soybeans. You may experiment using other types of grains like wheat, barley or other substitutes for the soybeans. Unlike the quick fermentation of Shiro miso (3 to 4 weeks), Shinshu miso takes 6 months to a year time frame. Miso has a great earthy flavor and umami taste sensation!

So let us get started! What you will need…

2-cup dry soybeans
2 ½ -cups light rice koji
½ -cup sea salt
1-cup soybean cooking water
1 -tbsp un-pasteurized seed miso (optional or buy locally)
Note: The seed miso aids in the faster culturing of the fresh koji rice

Any type of un-pasteurized miso paste will work. It contributes active beneficial cultures, which in turn assist in the maturing/aging process. If you make a good batch of miso, make sure to save some of the paste for the inculcation of new batches.

Yield: 6 ½ cups
Fermentation Time: 6 to 12 months
Aging Temperature: 77F (25C)

Shinshu Miso Directions:

Cooking the Soybeans…
Start by soaking the soybeans overnight or for 8 to 12 hours in 4 cups of water.
After soaking, drain the soybeans and bring to boil in fresh water. Boil until the soybeans can easily crush between your fingers. Add additional water as needed. Time for cooking is around 4 to 5 hours, or 30 minutes in a pressure cooker at 15 pounds.

Mixing the Miso and Ingredients…
Drain the soybeans, reserving enough cooking liquid. Transfer the soybeans to a mixing bowl and mash thoroughly. Add the reserved cooking liquid and salt over the beans, mix. Allow the soybeans to cool below 140F (60C), before adding the koji rice and seed miso. If the soybeans are too hot, the heat could kill the
koji-rice mold culture. Mix again.

Packing the Miso Crock or Jar…
Now that the ingredients are mixed, it is time to pack the miso mixture into your jars. This recipe will pack a 1½-quart jar. Sterilizing the crock or jar is recommended to help prevent contamination. Sterilize a dry crock or jar by heating it upside down, in the oven at 300 F for 30 minutes. Allow to cool before moving. You can use a beer sterilizer, too.
Pack the mixture into straight-sided jar or fermenting crock. Expel any air bubbles trapped in the mixture (a chopstick works well for this). Flatten the surface and sprinkle enough salt to cover the miso mixture making sure to cover the edges. Cover this with clean plastic wrap, placing it directly on the salted mixture and up the sides. Place a weighted lid or bag over the plastic wrap. Make sure the weights are pushing down on the mixture. Lastly, cover the top with a breathable cloth or paper to keep out dust and contamination. You can vary the recipe a bit if desired,
until it is to your liking.

Letting the Miso Culture…
This part of the process involves allowing the packed koji rice miso to ago. For Shinshu miso, the period is 6 to 12 months. Once minimum incubation time occurs, take a sample to taste. However, try to save some to allow further aging to compare taste. Smooth the surface once again adding a bit of salt to cover.
Make sure to label each batch with information such as type, date packed, recipe used, date completed, etc. Keeping good records will allow the next batch to taste the same as previous
batches or you can try new variations.

White miso soup
White miso soup with scallions

Now that you miso is finished aging, your ready to use it in many recipes.  We have several miso recipes at our main site and are always adding new recipes.
Making miso is a great way to add living cultures into your lifestyle…Happy Culturing!

If you need pre-made koji-rice or koji spores please visit our store for fresh spores and other miso making items.