Miso lessons

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.

Miso in miso out

In these days I need to make a lot of preparation, boiling jars, setting up pots and ingredients. Last miso is ready to be taken out and a new one needs to start brewing from scratch. All organic ingredients grown in Italy.

Some of the first jars. Over 17 kg this round from the first big bucket and about another 7 kg still resting in another smaller bucket.

Miso making days 2017

Thanks to the good stars around, I managed again this year to prepare maybe the "king" of soy products. Starting from scratch of course... from the very basics, here's to you all my miso making days!

Miso making days

In these days, I've been directing an amazing collective effort, working together at "Tempo Di Vivere" ecovillage: cooking, measuring, fermenting rice, mashing beans and we ended up with a whole bunch of Ohmemade miso... about 58,5 kilos all together.
Those are the filled up containers: but here's is how it all started.
Check it out!

Soy family picture

Busy busy morning... getting things ready and get a good family picture, squeezing out of just 400 grams of organic soy a whole set of products. Here they are:
soymilk, okara, tofu, miso paste.

Home made hemp pasta... gnam!

Too much of a rush to take pictures and cooking at the same time... all by myself: this is the only shot of the "making-of" Hemp tofu ravioli with miso and sage topping!

Very special filling too...