Box Garden Cake. 202502

Life is never easy. But it's the way we strive to live with all our might that makes it beautiful. 202502

This year, we made miso again. Miso is a traditional Japanese fermented food that can be used in soups, stir-fries, with raw vegetables, in curry, and many other ways. Here is the recipe for making miso. If you can get hold of koji, please try making it✨ It allows us to ingest live koji, which is very beneficial for the intestines. ⭐️ How to make 5kg of Miso [Ingredients] - 1kg of soybeans - 650g of salt - 2kg of koji - Miso storage container - 1kg weight *Cheap salt is recommended as a weight. *For the storage container, it is safer to use one that is larger than the amount being made. Containers with lids made of glass, pottery, or plastic are recommended. *I use a mixture of pink rock salt and solar sea salt. [Preparation] Wash the soybeans well in water and soak them for 2-3 days. [Boiling] Boil in a large pot for about 4 hours, removing the scum as it forms. If using a pressure cooker, boil for about 20 minutes. The soybeans are ready when they can be easily crushed with a finger. *Save the boiling water as it will be used later. [Crushing] Crush the soybeans. You can crush them by hand in a bag, or use a food processor or masher. [Mixing Koji and Salt] Use your hands to break up the koji and mix it well with the salt. Do not mix all the salt, reserve a handful for later. [Mixing Soybeans] Add the crushed soybeans to the mixture of koji and salt. Mix well with your hands until it becomes as soft as an earlobe. *If it is too hard to mix, add some of the saved boiling water. [Filling the Container] Shape the mixture into balls the size of softballs and throw them into the container. Then pack it tightly to eliminate air bubbles and flatten it. Sprinkle the reserved salt on the surface and cover with plastic wrap. *Lightly disinfect the inside of the container with alcohol. *Disinfect the miso storage container with boiling water before use. [Adding Weight] Place a 1kg weight in a bag and put it on top. *I use 1kg of salt as a weight. [Storage] *Store in a cool place and it will be ready to eat in about six months. *If mold grows on the surface, just remove that part. The koji mold in the miso prevents the mold spores from penetrating deeply. 202502

There's always something we can do for someone else. That small step might change the world. 202502