Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 , " Erin " <truepatriot wrote: > > According to www.gemcultures.com/soy_cultures.htm > the light and dark miso actually originate from > different starter cultures. Additionally, the dark > miso is fermented for a significantly longer period > of time. > > BTW, you can buy the cultures at that site to make > your own. I did, buy them that is. I have yet to > start the process, however. If anyone has done this > or attempts it in the future, please let us know how > it goes. Cool, Erin; I didn't know that. I always thought it was the different grains in the culture (or is that the same thing??). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2006 Report Share Posted March 15, 2006 That too. From the site: " The five varieties of " tane koji " we import from Japan are listed below, each with the names of the products to be made with it and the aging times in parentheses. Kept cool and dry, all koji starters have at least a six month shelf life at full potency. Light Rice Koji Starter for sweet white Shiro Miso (1 month), light yellow Shinshu Miso (6-12 months), Amazake, Koji Pickles, and Sake Red (Rice) Miso Koji Starter for red rice Sendai Miso (6-12 months), and sweet red Edo Miso (4-6 weeks) Barley (Mugi) Miso Koji Starter for regular barley, Mugi Miso (12-18 months), mellow barley, Amakuchi Mugi Miso (1-2 months), and Nattoh Miso and Hishio condiments. Soybean (Hatcho) Miso Koji Starter for soybean, Hatcho Miso (18-24 months), and Wheat-free Tamari (18 months) Shoyu Koji Starter for naturally fermented wheat and soybean soy sauce, Shoyu (6-12 months) " So, it would seem to be a combination of the starter culture, the medium, and the fermentation time. -Erin , " Amy " <sandpiperhiker wrote: > > , " Erin " <truepatriot@> wrote: > > > > According to www.gemcultures.com/soy_cultures.htm > > the light and dark miso actually originate from > > different starter cultures. Additionally, the dark > > miso is fermented for a significantly longer period > > of time. > > > > BTW, you can buy the cultures at that site to make > > your own. I did, buy them that is. I have yet to > > start the process, however. If anyone has done this > > or attempts it in the future, please let us know how > > it goes. > > > Cool, Erin; I didn't know that. I always thought it was the different > grains in the culture (or is that the same thing??). > Quote Link to comment Share on other sites More sharing options...
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