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Post by Please Delete on Sept 16, 2005 15:13:30 GMT -5
Well, we've harvested the adzuki beans and I'm not sure that we will get many more, and we have brought in the soybeans.
I'm not sure we have enough adzuki for 'an', but I'm going to try to find a recipe (so if anyone has one...).
I'm also looking at the soybeans and thinking we need to do about 3 times as many next time (not sure where, but that's a minor issue). I'm thinking that we'll probably try to do hishio or miso from those, but once again I'm going to try to find a good recipe, first: Mainly, I'm not sure how much salt to bean we are going to need.
-Ii
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Post by Nagamochi on Sept 17, 2005 2:17:08 GMT -5
For the soybeans: If you're making edamame, think seawater, or one part salt to three parts water, for boiling them. Though if you want to use them for miso, well, let's just say I hope you've enjoyed having a functional heart. A miso paste typically contains one part bean to two to four parts salt, depending on the type of miso being made.
I'm fairly sure I've got a miso recipe around here somewhere, but to find it will envolve ransacking the place. Give me a couple days and I'll get back to you on it.
Nagamochi
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Post by Please Delete on Sept 17, 2005 8:25:35 GMT -5
I'd love to see it. Yeah, I realize miso is very salty--but you don't tend to use a lot of it at a time, either!
All the soybeans are much too far along for edamame--we've already shucked the lot of them, and due to the imperfections in many of them, we are thinking of trying miso rather than tofu, although it might not matter. I think that we harvested a bit late, as the beans were starting to contract a little too much. We'll see how it turns out.
-Ii
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Post by Noriko on Sept 17, 2005 15:47:01 GMT -5
Hmn, is it possible to make miso out of edamame? They sell them at the school convienance store here. On the other hand, I'd need a motar and pestle...
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Post by Please Delete on Sept 17, 2005 16:24:49 GMT -5
No. Edamame are too young and too green, from what I have read. On the other hand, you can buy the mature soybeans fairly cheaply, at least around here.
-Ii
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Post by Nagamochi on Sept 18, 2005 0:16:53 GMT -5
In the mean time, you could always smoke/roast the beans to preserve them a little while, and then turn them into miso. It's a really strong intense taste, but it will knock your socks off with a wonderful flavor.
Might also help get over the fact that they're a little past due.
Nagamochi
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Post by Nagamochi on Sept 19, 2005 14:25:30 GMT -5
Ok Ii-dono, I greatly apologize if I got your hopes up. I've looked high and low, but the recipe seems lost in the miazma of my basement storage. I swear that room loses things like Yahoo! does.
Regretfully,
Nagamochi
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