Kinzanji miso is different to most other misos in that it is not used as a seasoning, but is designed to be eaten as a side dish. It is made by fermenting vegetables with koji to create a dish that is sweet and sour – the perfect accompaniment to most Japanese dishes.
Course: Side Dish
Keyword: fermented, Koji, miso
1 Steamer optional
1packetUmami Chef Rice Koji (200g)For authentic kinzanji miso replace the koji rice and cannellini beans in this recipe with 400g of mixed rice, soy and barley koji)
150gauberginecubed and steamed
Mix all the ingredients together, then pack into a jar.
Over the next few hours the vegetables will begin to release moisture, press the vegetables down until this liquid covers all the ingredients.
You now have a choice. You can either place a weight on top of the mixture, to keep all the ingredients submerged. Or you can stir it once a day, to prevent mold growth on the surface.
Cover with a cloth to prevent insects from entering. Then leave the miso at room temperature to ferment. In a hot room/airing cupboard (25'C) this might be as little as 3 weeks. In a colder room (15'C) this might be 8 weeks. It is edible throughout, so just taste and when you like it place in the fridge to stop the fermentation. Enjoy!
Note: I’m unable to eat soy or wheat so have created a recipe to avoid these ingredients. If you’re looking to make a traditional version, replace the rice koji and beans in the recipe with a mix of rice koji, soy koji and barley koji.