Corn Miso and Banana Miso

So I made Corn Miso and Banana Miso in a 1 koji :1 Corn/Banana and 4%/6% salt to entire weight. Sous Vide at 43C for like half a day each day. It's been about 25 days and the product has changed quite a bit.

The corn miso is smokey and kinda tastes like bacon. Its savory. I'd call it a good first step? The banana miso sucks . The flavors are pretty wild and really hard to describe. Will let it sit more and taste later but not a fan as of now

@Brian_Douglas_35255 just thought I'd tag you because I said I'd let you know!

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pgcath

Corn Miso sounds flippin' awesome.

tangma27

It's pretty good! @Michael_Minasian_23466 took a good portion of the miso after tasting it!

douglas_bd

Nice! It sounds like you were cycling the temperature? If so, that's a really great idea. So 43c for half a day / higher the other half the time or drop down to room temp? Corn miso was already on my list, now even more so. How did you use them?

fisher23

My-cull, good job! It sounds awesome, I would love to try it.

tangma27

Haha well when you're in california come on over! But in the mean time you can make it pretty easily! You kind of have the recipe right there!

tangma27

Yep! I cycled the temperatures in hopes that it would make different enzymes happy and get a better blend. No idea if it actually helped...I should have made a control miso to test it. I hope you make it! Its tasty!

I just mixed it with butter and sauteed fresh corn in it! Saw David Chang do it with regular miso so I thought...why not with corn miso hahahahahahaha.

fisher23

Be careful what you offer I might just show up, lol.

tangma27

I mean you gotta warn me because it takes a month to make and there's like 1/3 of my ball jar left LOL

reck.harm

can you go into a bit more detail on the process please?

Do you just seal everything in bags? From what i read so far i'd think the bag might burst due to outgassing while fermenting?

tangma27

So I put everything together in a jar once it had a good consistency after mashing it. I waited ten days before sous viding it, afraid that I might kill the koji before it had the chance to make any enzymes. Then I put the jars in a bath at 43C at nights and left it at room temperature during the day! Didn't have any problem with jars exploding! I did open them to taste periodically so that might have released some air. Hope that helps!

Johan_Edstrom_5586

So you could make epic corn based vegan pork ramen.... Wow, that sound like something I also need to do.

reck.harm

yeah that makes more sense. when i hear sous vide i'm always thinking of bags. but mason jars at leas here in germany are designed to allow gas to escape, so that would work. I just ordered different kind of koji to start experimenting, but i'll propably start with soy beans for a first try. Or some other kind of legume, if i can't find it locally. You have any experience with different legumes for miso? like say, chickpeas?

tangma27

Yep chickpeas work really well! I've done that. So for some reason most miso books i've read recommend putting a weight over the jar/crock to prevent the miso from expanding but I've never really had that issue.

I tried fava beans and it was gross. I hear peas work well though I've never done it myself!

Brendan_Lee_56950

Corn miso corn bread. Go do it and report back!

tangma27

Oh man that's an amazing idea!!!!!!!!

tangma27

I was going to say you're not the boss of me but...I think I'm actually going to do it! So maybe you are. Gotta think of a good way to make this happen. Or maybe a corn miso ganache? Keep the ideas coming!

pgcath

"You're not my supervisor, but I'm doing it anyway!"

Johan_Edstrom_5586

First thought through my mind when you said it almost tasted like bacon was, I think you can sell that for $$$....

tangma27

LOL exactly what I was trying to say

tangma27

We should start a miso company

FoodIsDecent_204467

Going off of this, I've done an incredible corn based ramen before. I threw some corn husks in the oven to toast, then put that and leftover cob into a pressure cooker to make a corn stock which I later combined with dashi. I've dreamed of putting even more corn into it (making corn stock with centrifuged corn water rather than regular water, making a tare from corn tamari and chicken fat, making the noodles have a corn element, and so on), so if you want to really stress the corn, I'd really make that corn stock.

Brendan_Lee_56950

Corn miso elote

Corn miso banana bread

Corn miso grits

fisher23

If you make the corn bread, I have an idea for one of the ingredients. Use freeze dried corn and blend it into flour, not dried corn, it must be freeze dried, I would use half corn meal or corn flour and half freeze dried corn powder. Christina Tosi, from Momofuku Milk Bar uses it in cookies and cakes.....I just made some of her corn cookies and you will not believe how good they are. Here is the recipe, maybe adapt it to make corn miso cookies.

tangma27

That's a pretty dang good idea! I've made corn stock simply by simmering and scraping corn cobs but this takes it to that next level for sure. So much corn LOL

tangma27

Thanks!! That's a pretty good idea. I think if I have mediocre corn meal I'll try the dried corn powder but I've been wanting to try some Anson mills stuff so we'll see.... Thanks for the link!!

Alejandra_Hoyer_770909

Hi Guys Im new to miso making... I'd like to know what type of corn you would use to make corn miso... Ist it the hard dried one or you use the fresh one instead? I guess if we are going to mashed it till puree is ok to use fresh though it contains lots of water... No sure about how to go with it, please any advice? many thanks! Alejandra

chris_dejesus_34886

You didn’t use any miso in it as a “starter”?