Cranberry Bean and Sunchoke Miso

Background

This experiment involves the creation of a composite miso paste using a blend of legumes and tubers. We are utilizing cranberry beans, soybeans, and roasted Jerusalem artichokes (sunchokes) as the substrate. The aim is to observe how the earthiness of the sunchokes interacts with the legumes during fermentation.

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Recipe

Ingredients

245g Jerusalem Artichoke

245g Soybean

413g Cranberry Bean

400g koji

65g Salt

Equipment

Hand Blender

Kitchen Scale

Instructions

1. Bean Preparation
   Boil the cranberry beans and soybeans until they are soft.

2. Sunchoke Preparation
   Roast the Jerusalem artichokes in their skins, without adding any salt, until they are cooked through.

3. Processing
   Cut the cooked sunchokes into pieces and combine them with the beans.

4. Mixing
   Add the koji and salt to the mixture. Use a hand blender to process everything until the texture is grainy but cohesive enough to stick together.

5. Fermentation
   Store the mixture at room temperature to begin the fermentation process.

Notes and Observations

• The Jerusalem artichokes were roasted until cooked through and nothing more, keeping the skins on.
• The salt content was calculated at 5% of the total weight.
• The final texture after blending was grainy, but the mixture was sticky enough to hold its shape.
• We are letting the mixture sit at room temperature to monitor the progression of the fermentation.