Miso

Before fermentation was understood, it was revered as a kind of magic.

Now that we know the science behind it, seeing it at work makes it even more magical.

48 hours after being inoculated with spores of the fungus aspergillus oryzae, the rice is covered in its mycelium. 

Providing the perfect environment for this to happen is essential. It calls for a lot of prep and even more patience. 

The temperature, humidity, and timing need to be spot on. 

Once the koji is ready, it's placed in a jar with beans or nuts and salt. It's then sealed for 4-6 months. (Some misos actually takes years to make!) 

The koji breaks down all starches into simple sugars and proteins into amino acids, giving us that wonderful umami flavor. When the process is done, we are left with a paste that we blend down into a smoother texture. 

Miso is easy to use and will quickly become a staple additive to your favorite recipes. 

Start with a small amount, such as a teaspoon.

Stir it into your sauces and broths.

Add it to casseroles, ground meat, or sauteed dishes.

Marinate meat to tenderize. 

We promise, this little guy will be the star of your culinary arsenal. 

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