![]() The skilled workers pile the stones so carefully that they can withstand earthquakes. And 3 tons of stones (around 500 of them) are laid carefully in a pyramid shape on top to press heavily on the Miso mixture inside. Since one barrel costs around 2 million yen (20.000 US dollars), it’s a real investment to purchase new barrels. The casks are made from cedar and can be used for more than 180 years. The mixture is dense and stable enough that a worker can stand on the surface. ![]() A worker in rubber boots will stomp on the layers of Miso to get rid of any air that might be in the Miso mix. The finished mixture is transferred to gigantic wooden casks, which can hold 6 tons of Miso. Next, salt and water are added to the mix. ![]() The soybeans are then left for a couple of days to ferment. They are formed into baseball-sized lumps, and a starter culture called Koji is added to the surface of the soybean lumps. The steamed soybeans now have their characteristic reddish-brown color. After the beans have absorbed a carefully measured amount of water, they are steamed. To start the process, soybeans are immersed in water and are left to soak. The only ingredients in Hatcho Miso are soybeans, salt, water, and time. Have you heard of these misos?įarro Miso The Maryland-based duo behind White Rose Miso’s ferments local grains into this deeply savory, super-funky paste, which they sell exclusively to a select handful of umami-obsessed mid-Atlantic chefs.How Do You Make Hatcho Miso? Traditional Miso Making Process “Throw some in whatever you’re making rather than limiting yourself to soup,” Billington suggests. The wide range of newly available miso opens up worlds of possibilities for home cooks, whether that means whisking mellow chickpea miso into a vinaigrette, rubbing pork chops with deeply savory farro miso before grilling, or incorporating caramel-sweet sunchoke miso into a next-level buttercream frosting. “We’re thrilled that people are seeing it as an all-purpose flavor enhancer, something that you can use in place of salt, more than a culturally specific thing,” adds Conezio. “We always want to balance mixing things up with a respect for an ancient culture,” says White Rose Miso’s Isaiah Billington, who, along with his partner, Sarah Conezio, supplies quirky misos to heavy hitters like Baltimore’s Woodberry Kitchen and The Dabney in DC. But catering to allergies is just one source of the alt-miso boom-the variations are also incredibly delicious and versatile. “We had customers asking us to make a non-soy based miso, partly because their children were soy-allergic,” explains Earnest Migaki, whose Portland company, Jōrinji, offers chickpea and lima bean–based versions in addition to traditional varieties. But, now that it’s gone mainstream, artisans around the country are using their miso-making know-how to get experimental, crafting idiosyncratic batches from things like chickpeas, farro, sweet potatoes, and more. The traditional process involves inoculating a grain (usually rice) with a mold called koji and using that to ferment a protein-rich legume (usually soy). The fermented soybean paste is both magically salty-sweet, lending a punch of umami to all that it touches, and packed with good-for-the-gut probiotics.
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