Like this but in Chestnut
How feasible is Chestnut miso? Fermented European food.
For some reason, I’m being drawn towards fermented foods: sauerkraut, kimchi, sourdough, miso. I like Japanese food generally (the vegan suff) and the pickles in particular, and I love miso, although I don’t know much about how to cook with it.
But soybeans aren’t a local crop, and I was wondering if you could make Sweet Chestnut miso? Apparently, you can. I found this article in Food Research International called Development of fermented chestnut with Bacillus natto: Functional and sensory properties. I am sorely tempted to try my hand.
Edit: Anthony emailed in to say
The article… refers to chestnut natto, which is another traditionnal Japanese fermentation made by B.subtilis, not kome-koji (rice+ A.oryzae) as it is the case in most misos.
Thank you Anthony 🙂