Another big personal lesson closing this new batch of miso this morning. Very deep meditation from the early stages of setup till the moment of cleaning up all the working space.
Follows a brief series of personal thoughts and notes, listing all crucial points to consider for future productions.
1. steaming rice is very very tricky and needs to be done perfectly well: so experiment with smaller batches first, just to test the steaming device;
2. prolonged soaking of the soy beans helps cooking them;
3. mashing the cooked soy beans is quite heavy if it's done all by hand: need to implement a proper device or include the willing help of other people to do big batches;
4. consider the timing of each step in order to get busy during working hours (and not late at night, ouch);
3. mashing the cooked soy beans is quite heavy if it's done all by hand: need to implement a proper device or include the willing help of other people to do big batches;
4. consider the timing of each step in order to get busy during working hours (and not late at night, ouch);
5. possibly aim at a nicely organized working space away from house kitchen so that there is no interference with meal preparation.
Improvement is very much needed just to get things done easier and more conveniently, which turns in more efficiency that translates in a production that is cheaper in costs and labor but better in quality.
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