Chickpea Miso 鷹嘴豆味噌

Miso is usually made with koji rice, salt and soy beans. This time, I am going to try making miso with chickpeas.

坊間市售的味噌多為黃豆製，我吃過的味噌也都是黃豆味噌，所以我一直以為味噌就是黃豆和米麴做出來的。直到看了《味噌之書》後才知道，原來味噌可分為米味噌、麥味噌、豆味噌等三大類。近來自製健康美味的活味噌在北美興起，看著味噌社團中的老外超推崇鷹嘴豆味噌，恰好我剛發了一盤新鮮米麴，來試做鷹嘴豆味噌。

INGREDIENTS

• 350g Koji Rice 米麴

• 350g Chickpea 鷹嘴豆

• 84g Sea Salt 海鹽 (12%)

DIRECTIONS

I have rice koji pre-made (see here how I make rice koji), so I am preparing chickpeas by soaking them.

乾燥的鷹嘴豆洗淨浸泡。

Cook the chickpeas until soft, then strain.

煮熟鷹嘴豆，濾乾。

Smash soft chickpeas.

桿碎鷹嘴豆。我保留一些鷹嘴豆顆粒，這樣口感豐富些。

Place smashed chickpea in mixing bowl.

將碎鷹嘴豆置於大碗中。

Add rice koji, mix well.

加入米麴，混合均勻。

Add sea salt, mix well.

加入海鹽，混合均勻。

Make fist size chickpea balls.

捏成拳頭大的味噌丸。（這是為了預先擠掉味噌中的空氣）

Grab a ball and HIT the bottom of the ceramic canister, so there's no air between miso and canister to prevent mold grow.

拿起一顆味噌丸，用力打在瓷罐底上。（這動作也是為了排出味噌和罐壁間的空氣）

Keep packing miso balls by hitting them to the canister, then press down firmly.

繼續將味噌丸打入罐中，並確實往下壓緊以防味噌中有空氣泡泡容易長霉。

Pack, press down, then make the surface flat.

所有味噌都壓實後，壓平表面。

Salt the surface.

撒上一層薄博的份量外海鹽，防止發霉。

Cover the salted surface with food wrap.

蓋上保鮮紙。（用乾淨牛皮紙或烘烤紙鋪蓋亦可）

Place a saucer on top of the food wrap.

放上一個淺碟。

Place a sterilized and wrapped rock on top of the saucer to weigh down the miso.

碟上放一顆清洗消毒過，並以保鮮膜包裹的大石（這棵石重1360g），繼續重壓味噌。

Cover the canister and label the date. Now comes the most interesting part of making miso, wait, wait and wait. ;)

蓋上罐蓋，標示日期。接下來就是製作味噌最難的部分 – 等、等、等。;)

January 29, 2015

I took a peek at the 3-month old chickpea miso, oh my, it smells sooo nice! See the tamari inside of the saucer? There is one more month to go, I can't wait.

看到發酵好友 Yaline的味噌好香好好吃的樣子，我也忍不住跑去偷看我的鷹嘴豆味噌。一打開蓋子，啊…好香的味道呀～ 偷嘗了一小口發酵後的味噌汁，鹹鹹甜甜，好讚喔！這缸鷹嘴豆味噌二月底才熟成，好期待好期待！

Last Updated on January 29, 2015

#fermentationproject #koji #miso