Brad Makes Miso Paste | It's Alive | Bon Appétit

okay, thanks for noticing, then he cleaned it up, took it all off, shaped his face a little, whatever, let's move on, hey guys, he's

alive

today, let's make some

miso

. I have done it before. times and takes a little time. I will use it as air for about two years. Well, it's funny, you ask. Actually, you are revealing the secret to us. I'm sorry. Well, I have some good ones set up. I started a year ago and have been aging for years. All traditionally

miso

is made from soy, but you might think you can miso almost anything.

I know this guy ended at one point, go to David Chang and they all probably have a line of miso is where it's like everything so you can do, you know, chickpeas, you can do, people have done corn, you can do all kinds of things, give me almost any miso thing you have, so what I did was eat some soy. beans one part soybeans one part chickpeas one part great northern beans so I cooked them all here so it's a total. I got a total of four cups of beans which I added to 10 cups of water, the next ingredient in the miso is Koji Koji is a rice, it is a grain of rice that is inoculated with a mold, so it is practically covered in a mold.

You can get it at a Japanese supermarket if you are lucky enough to have one. We have one here in New York called sunrise it's wonderful check it out if you haven't been there you're in the area and then I have 20 grams of salt look at this which means I have the products right there's only one there's three ingredients here you could so little waste a little get some good ingredients so cook them and now I'm going to strain them but we have to reserve the liquid because the liquids will go into the miso making process that's fine so I got about five four and a half cup of water I'm going to use the cooking liquid from the beans.

I'm going to need four cups, so it worked out great. Next up is our beans and we're going to get a big bowl, okay Manny, wait and see, I'm going to do it. I'm going to mash these beans, so I like to get one with a slightly flat bottom. It's like temperature is important, so you don't want the beans to get cold but you don't want them too hot either, so I'm just going to stick it in there, we're at 130 cents rise at 140 degrees, you can't add the Koji up to 100 degrees Fahrenheit . I'm going to move on.

I'm going to place this cooking liquid in the refrigerator. I remember I was just going to let it cool a little bit, okay buddy, okay, here's our well-cooked beans, okay, clean hands, you want clean hands and what we're going to do is grind them, they don't need to be pulverized. Turn it into a complete soft

paste

, you can. I've done it, it works well, but I like to leave a little texture on it, so not a lot, but a little. It's like I said, we're going to make a red miso, so that's it. I'm going to age, I mean, you can go, you know, a minimum of six months, but up to two years, some people even go like, you know, four years, so I'm still going to crush you here, but put that thing on zoom.

I like a bit. silky a little soft it doesn't have much texture, but you know that's completely up to you, it won't affect the process, it will only affect the texture, the final texture of your Vinnie product. I'm having a little flashback, you know? what does that smell like, but remember the time we made beer in the old Suarez family brewery watch the episode it smells just like the spent mash we drained there member I said, you know, I stuck my face in it oh, no way is that understated anyway, let me see what this is.

Wow, we dropped a few drops of about 20 degrees just in the mashing process, so we're at 115. In the meantime, I'm going to throw this in the fridge here if it somehow gets up to temperature. Let's talk about what we're going to put it in. I have this here, a nice crock, little fermentation crock. Very pretty, check it out in Boston. Potter hooked me up with this little fermentation vessel he

makes

and today we're going to fill it. with miso, then you want to get something that is non-reactive, it won't have a negative corrosion effect when it is, you know if there is a decent amount of salt, sorry, I washed it before with a little bit of white vinegar, distilled white vinegar and then just rinse it with a little bit of water now you have to wait until it comes to tempt us anywhere we're 98 degrees okay here's the water they're cooking the bean liquid in it's a little bit hotter but when we mix it It's going to be perfect and I haven't worried about it, so we have our mashed beans, okay, we're going to add four cups of water in total, it's the cooking water for the beans, what do we have here?

There are about four and a half of us, so I'll leave a little bit. I'm going to add just a little bit now just so I can mix it in a little bit easier. Okay, we're going to add the 18 grams of salt, so I'm just going to add a little bit. here now, put that in there good and then start mixing it and it's an interesting week, we come to Bert Clara, okay, okay, a little bonus for you in the miso making process. There is a byproduct that is essentially tamari, which is a no-churn soy sauce so we have these beans, they have water, they have salt and there are the beans and the Koji and eventually I will get to that stay with me, listen to me, that's why I never It was good at school, yes, the teachers talk about something. reading something and I'm there bouncing off the walls looking at the damn squirrels in the trees, you know, and now we're going to add the Koji and this was five cups of Koji mixed together, ready and I'll do it in small batches.

Here now I'm going to put on some gloves and do this by hand, okay, honey, oh Jesus, Ben, that's a new angle, man. Nice to meet you now, if you wanted, if you wanted a much softer self so that in the end you could. Take those Koji granules, put them in like a Vitamix or something and turn them into a powder, but that's not what we're doing this time. I'm sure there are plenty of guys already making your own miso and stuff that I would love. Listen to what you made me sew, okay, Vinnie, make me like this, Vinnie, now let's pack it in the crock.

Vinnie remember we set aside two tablespoons of salt, take a tablespoon, you have to measure it only half of this and If you want to cover the bottom of your crock, what this does is, I think, just help you prevent any kind of formation from forming. rain of mold in the background. It could also help extract the liquid and then reserve some to cover the top as well, but we. I'll be getting there, so you'll want to pack that right now. I have a decent amount left over. I have a smaller clay pot full like I said, it's been a year so there's no point in making a cup I mean.

I'll save this, I'll do it later, oh you're back, okay, it has a very fast internal temperature, it's dropping when we went in there, it was actually around 102 degrees, but you're shooting because you want to be as close as possible. 100 degrees as possible, that temperature is like a real happy point for koji and that heat will start to activate fermentation, which is good, so what I like to do is take a piece of cardboard, okay, make a little trace, okay, we are. I'm going to go ahead, cut that, I have this little razor here, watch out, you can really cut yourself with this thing once, I was cutting a piece of plexiglass in the previous life, I was a glazier, not very good, but I did it because it was kind of piece of plexiglass he was holding something there it slipped and he went new razor I just put the thing like that put it look you can still see the scar you see that line right there Evany has nothing to do with me so 15 stitches to the bone is terribly terrible, so don't make that pop that comes out of there, um, you put this here and that will be our cover and then we have to make a little piece of parchment.

Oh, look at this. any trace of that, right, right? We've already cut the parchment, done, now that remaining tablespoon of salt, did you want to go ahead and sprinkle that right there and that also acts as a nice little protective barrier if you find little bits of mold, you know it can be white mold, a little bit of green mode, you can just scrape it off, okay, put a little more salt in the black molds, not good, okay, you might want to know that you might want to start over. here's my nice little balls look how good it fits me to get in there and now we're going to put this on which is our main top seal okay it pushes right in like this okay what I've got here some ball bearings Stainless steel, okay.

I found these thousands of them, no they're not Clarence, I found it, yes I found the World Trade Center Clara Carla remembers there were buckets full, they took her arm away, we actually ended up perfect for pie weights, but back to the Table , and? you want to make, you want to weigh it and that will help expel the liquid. It starts to shed a lot because there is a lot of moisture, but as it dries, it will shed less and less soy sauce until nothing comes out. twelve six twelve seven then miso mix because we use three different types of beans so yeah, we're going to put this in the fermentation station over there and we'll check back in a week.

Oh, one last piece of advice in the young stages. stages of me, so I like to put it. I'll make a little leaf tray or a little container in case you have a little overflow, you know what I mean, but come back in a week. Oh, Benny, after you come in. You don't touch anything, why do we come here? Well, it was a week ago that we established our miso rhythm and now it's been yes, it's been a week of that liquid. I'm going to strain it into a small container and we're going to reserve that I wish you could help me sometimes Benny well yes they don't teach you that in cooking school eventually it will stop producing so much liquid it will continue for a while but that is the amount of soy sauce that It came in a week and I probably spilled another quarter cup on the floor of the table, there I put this in the little lids again so the weights go back on, maybe we'll do something really fun, really quick, then you'll see what. the internal temperature is there 68 68 and a half oh, that didn't make sense.

I'm going to go back and put them back in the fermentation station here, let them sit for another 11 and a half months and now we're going to do some magic here, drum roll please, to change a ball, swap, spin, the year, okay, I set them to 24, no, I think this might just be dumb soy, regardless of whether it's the same, you're going to get the same result, so that was still very golden still very, you know, the color still. It was very blonde, this is the tomorrow we drained my week-old self, so as time goes by, it gradually starts to get darker, starts to be real blonde and finally becomes this soy sauce. the same color as the one there, this is the tamari of these containers, there was much more.

I've been using it, I gave it to some friends and what I do is collect it and keep adding it to the same jar sometimes once. It ages really late and starts to give off that real dark molasses, type of miso soy sauce. I reserved some of that separately just because it's really special, put it a bit like raw fish or just you know, with a little rice or something, it's pretty special, it's nothing like any of the Saudi sauces you buy in a shop. I can go ahead and decant this, take it out of the best in case you don't know what. that means when you look you can see that on the edge that's where that's how dark the Mesa soy sauce comes out, but here it's just the pure miso

paste

.

You know some really good ways to use me, so obviously a really easy thing to do is make miso soup. a nice little dashi which is, you know, bonito flakes and a little bit of kombu, a little bit of water, a little bit steep, look at that if you want to do it and then I scooped out some miso and some seaweed, really easy, really comforting, delicious, you can add the seasonings and it marinates, it breaks down and dissolves quite well in liquids, it

makes

something real like black cod or some halibut, a good white fish, it's a great way to add a little more depth of flavor.

I mean, sometimes I even like to take just a spoonful of it and drop it into a stew and let it melt there once I take it out of this container. I usually just pack it in pint containers or ball jars or something, you know when you're going to go for the small miso. from the supermarket, from the supermarket, and it has that little ornament there, it has that little paper thing. I keep it like that too. I do a little topping on it because it can start to harden and get a little crunchy, you know?

It means you just want to keep the oxygen out of the sealed container in the refrigerator. I'm pretty sure it lasts almost forever, so make me have fun cooking with it, let me know what you like to cook with miso and put it in the old comments and bone appetite, yeah, I think that was good, so the guy didn't. He didn't bring enough to the table, no I'm not disappointed in myself, oh how does that sound? Won't you be my neighbor? What's it called? He says to Mr. Rogers but it's delicious use it.