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units used are so confusing. When are Americans going to join the rest of the world and use a
rational system of measurement? Anyway, I have been making miso for a while now and thought I
would share my hard-won calculations for miso making using metric. This is far and away the most
difficult part of miso making doing the maths!!
So here is a table. The key figure is the last column this is the volume (in litres) of the container,
which dictates everything else: too little and it can be difficult to keep air out, too much and you
waste it. The trick is to calculate volumes back for all the different ingredients. The volumes I use
are based on those heavy stoneware jars which are so easy and cheap to pick up in the UK. There is
always a wild card though, as matching weights and volumes is distinctly variable how squashed
are your soy beans, how squishy your koji etc.
Note re. below, all these, bar the last one (only just made) taste just great, apart from 22/11/13,
which seemed too salty (consigned to making radish pickle) although the salt figure is actually too
Source of
recipe
Aoyagi &
29/10/13 Shiru
Shurtleff
03/11/13 Sendai
GEM
22/11/13 Mugi
GEM
29/11/13 Mugi
GEM
?/7/14
Shinshu
GEM
27/07/14 Amakuchi Mugi GEM
Aoyagi &
Shurtleff
10/08/14 Sendai
15/02/15 Sendai
GEM
500
546
1748
Soya cooking
liquid ml
TOTAL L
600 ml
1200
600 ml
394g
843g
52
151
130
128
161
118
225
200
460
200
?
?
1.2
1.2
2.3
1.2
1.2
1.2
300g
850g
154
280
388
435
1.5
2.3