Hello! This is one of our SUZUICHI staff members ☺️
Uh, uh, um…
This is kind of sudden, but!!
We’re going to make miso out of peanuts!✊✨
We don’t mean Miso Peanuts, the snack of roasted peanuts coated in sweet miso 🥺 (We mean the miso you use to make miso soup 👐)
Miso is one of the fermented foods the Japanese have loved since long ago 💡
To make miso, you mainly mix together soybeans, rice koji (rice cultured with koji mold), and salt → let it age for about a year → the fermenting power of the koji turns it into miso ✨
Peanut miso is something we’ve never heard of, and there’s no precedent for it… (probably)
???
Can peanuts even ferment? 🤔
If it ferments → miso ◎
If it doesn’t ferment → failure ×
Let’s try it and see what happens.
It feels kind of like a summer-vacation science project 😄 lol
⇩⇩⇩
~ Making the Miso ~
Boil the peanuts → mash them → mix them with salt and koji and pack the mixture into a container.
Spray it with shochu (a Japanese distilled spirit) to disinfect it ✨
All set to ferment ✊✨
I made the miso together with another one of our staff members ☺️
We’ll let the miso age in the under-floor storage space in the shop’s kitchen ✨ (It should be cool down there, probably 💦)
If all goes well, it should be ready
sometime between fall and winter 🥺
So…
what kind of miso will it turn into???
Stay tuned ♪😆
Update: November 20
Nine months have passed since we started the miso.
Did the peanut miso actually turn out!?
Read the rest here 💁♀️
Trying Homemade Peanut Miso ♪✊ [Part 2] Did the Miso Actually Turn Out!?
