Background
This experiment focuses on the ability to use okara for its high fiber and protein content. By making okara miso, this project explores repurposing this dry byproduct by combining it with pearl farro koji to create a rich, fermented paste.
Recipe
Ingredients
230g Dried Okara
230g Pearl Farro Koji
650g Water
55g Salt
Equipment
Food Processor
Kitchen Scale
Instructions
-
Preparation
Weigh out the dried okara and the pearl farro koji using a kitchen scale. -
Mixing
Add the dried okara and pearl farro koji to the bowl of a food processor. -
Hydration
Begin blending and gradually add the water to hydrate the mixture, starting with 140g and increasing incrementally until reaching the final 650g. -
Salting
Add the salt to the food processor, aiming for a 5% salt concentration relative to the total weight of the mixture, and blend until fully incorporated.
Notes and Observations
- The okara used for this batch was completely dried, which required a significant volume of water (650g) to achieve the proper consistency when combined with the koji.
- The salt content was calculated at 5% of the total batch weight to ensure a safe and stable environment for fermentation.
- This process highlights an efficient method for upcycling food production byproducts into a high-value, protein-rich ferment.
