Remember last March? I made miso with our friends… and I had to wait about a year before being able to try it… actually our friends came home the other day and we talked miso, and they said that their miso was ready and 9month were sufficient… so I couldn’t wait to open my bucket and check what was under the big stone and the bamboo leaves… I totally didn’t sneak peek in during the whole time, worried that could prevent it from fermenting correctly.
First there was a bit of beautiful blue mold on the edges of the bamboo leaves, but that is normal. Under the bamboo leaves there was a beautiful, clean and fresh miso waiting!!!
Without any delay I moved the miso from the plastic jar (I like better the old pottery for pickles… but mine was too small…) into bins and started using it right away. First of all with daikon and carrot sticks. It’s always the best way to test the real raw taste of miso. Then of course in miso soup, and with spinach and finally a simple recipe with chickpeas, spinach, and an egg. The miso I made is really nice. It has a texture where you can easily see the crushed beans and I love this texture for classic miso. Of course you don’t find this in white and red miso, which are much creamier. I found it a bit salty when I first tasted it, but now I don’t feel that anymore. I will definitely make miso again this year!!!
Chickpeas, spinach and miso
– 150g of boiled chickpeas
– 1 bundle of spinach
– 2tbs of miso
– 2 eggs (optional)
Wash and chop the spinach. Blanche them in very little water. Drain them. In a slightly olive oil greased pan put the chickpeas, the spinach and stir well, when the chickpeas are warm, in a small bowl dilute the miso in 2tbs of water and add to the pan and stir well. Cook a sunny side egg if you want. Serve the chickpeas and top (or not) with the egg. Enjoy and stay warm!!!
