Koji is a crazy enzyme packed medium that has the potential to convert almost anything into a delicious miso. We all know the wonders it does to soybeans. The focus here is to mix koji in with different bases that vary the ratio of protein to carbohydrate to fat and see what happens. I used nutrition facts tables as a rudimentary baseline for comparison. I'm on a mission to see if there are any limits to this process.
|End of the First Batch of Plantain Miso|
Plantain miso was my first adventure into a mash that wasn't a legume or grain. The high carbohydrate content was what I was most curious about. The nutrition ratio is similar to rice. After a year, the funky green banana scented miso was quite good.
|Pepita Paste and Teff Koji|
|Pepita Miso Looking Like Mustard|
Why not a seed? Pepitas seemed like a logical choice due to their use in moles. Somewhat close to the soybean ratio but the carbohydrate dominates instead of protein. Nutty soy sauce paste after 7 months.
|Miso Method Hard Cheese|
A hard miso cheese was the result of pressing and hanging ricotta inoculated with Jasmine rice koji. Primarily protein and fat. Amazing how similar it was to Parmesan cheese after a couple of months. Check out Miso Method Cheese Making
for how the base was made.
|Peanut Butter and Jasmine Koji|
Ground peanuts were used to make a PB miso. The enzymes converted the high fat content into something ridiculously good after only a couple of months. A peanut butter umami bomb.
|Cookie Dough and Teff Koji|
Why not use a medium that's already delicious like cookie dough? Twice as much carbohydrates as fat with very little protein. Still waiting on this one...
|Cookie Dough Miso Cookies?|
Why not bake it off after a short fermentation period to use as breadcrumbs?
|White Chocolate and Teff Koji|
White chocolate miso had to happen. Interestingly enough, the ratio is very similar to cookie dough. Still too early to know if it'll be good.
|Raw Egg and Jasmine Koji|
Raw egg is pretty much all protein and fat. We'll see...
The koji enzyme monster has converted everything I've thrown at it into miso with unique characteristics of the base ingredient. Pretty much anything works. I don't have the palate to parse out the protein:carbohydrate:fat ratio conversion differences I was looking for. It has all tasted good so far so maybe it doesn't really matter.
I hope these miso making adventures will inspire you to push the limits of processes you already know and love. The key to discovery is understanding the fundamental method and applying it to your heart's desire.
As always, please share your investigations to keep the ideas bouncing.