2011/02/10
２０１０年に仕込んだ味噌の出来栄えをみることにしました。
I checked our miso paste (soy bean paste) which we have been making (brewing) since last year.
昨年の夏は猛暑の影響で発酵が活発だったせいか色も濃く、塩気も濃く感じます。材料の配分は同じです。
Because Japan had an extremely hot summer last year, our miso paste fermentation was vary activated so it makes deep colorization and subsalined miso taste. The ingredients distribution has been the same over these years.
やっぱり自分で育てた（ほとんど何も世話はしていないのですが：笑）味噌はカワイイ！！味見する前から「美味しいよ！きっと！」ですから。。 モチロンほんと美味しく出来ましたよ～。
The miso is sweet as I expected because we've been doing ourselves. (even though I didn't take much care with it) 'It must be delicious!!!' I said that before tasting it. Of-course it was great!
夏の味見はこんな感じでした We tried it summer, too. →here
冬の今、先日ユリチャンから頂いた’ほうとう’で煮込み。やっぱりこの時期は味噌煮込みにかぎるやぁね
☆冬越えした人参も甘い！！！
そんな、手前味噌に酔いしれる今日この頃・・。今年もそろそろ味噌仕込みの準備です。
This winter, I made miso soup with hoto (kind of noodle) which we got from my friend Yuri. Mmm... delicious! hot miso soup goes well in chilly winter!! I’m delighted with tasty handmade miso and pretty soon should start preparing for miso making this year.