Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂
Thank you for visiting my blog.
It is midwinter today, and in Japan you are supposed to eat pumpkin on a midwinter day.
Also, we’ve been told to put Yuzu (a Japanese citrus that looks like lime but yellow on the outside and a bit sweeter) in out bathtubs. Both of them would keep our body warm and keep away the cold!
Today, I thought it is the right timing to mind my miso that I prepared in Feb/March.
-Koji (rice malt)
My concern was, “I wonder if I can buy Koji in Sydney?”.
Luckily, one of the Japanese supermarkets in Artamon carried some dry Koji and I was able to prepare it at home!
Miso is supposed to be made during the cold season in Japan(Around October to March) and ready by autumn. I am following the Japanese calender but since the season is completely opposite, I was a bit worried how my miso would turn out.
When I did the “Tenchi-Kaeshi”, which means flipping the miso “up-side-down”, it looked OK, a bit softer than what I usually make.
I have to rest this for 3 more months before I can eat it. Hopefully, we can enjoy home-made miso this year!
If you are interested in making miso, I might do a miso-cooking class this year! The only problem would be that you won’t be able to eat what you’ve made for….6 months! It takes time, but this time gives it great taste, just like wine 🙂