Slow-Roasted Swede & Lemon Brine Miso Golden sweet umami treat.

First produced: 
Fermentation time:  25 days
Average fermentation temperature:  22°c
Slow-Roasted Swede & Lemon Brine Miso

Description

We’ve called this a ‘miso’, but in many respects it’s a cross between a miso and shio koji. We’re enchanted by the incredibly sweet and complex flavors that come out of combining koji with slow-roasted vegetables and fermenting them for a (relatively) short amount of time.

The short fermentation time (as far as Misos go) is critical in releasing the fruity and nutty koji-related flavours while at the same time inhibiting lactic acid bacteria from become too dominant to the point where they would overly ‘sour’ the flavour.

If this miso were full of a protein such as soybean, and/or higher in salt then much more time would be required, but because the koji is swimming in a sea of caramelised flavors from slow-roasted vegetables we wanted to celebrate them.

Wouter Sels from Seven Springs Farm in Lorinna talked up the wonderful flavors of these European swedes, and boy was he right. They’re oh so very scrumptious!

Tasting Notes

The simple ingredients belie the complexity that the fermentation has achieved. The koji and swedes bring some wonderfully sweet caramel-apricot notes to the ferment. The 25 days of ‘sitting’ combined with the brine we harvested from a preserved lemon ferment has brings subtle and fragrant citrus/sour notes. The salt levels are light enough that they don’t overwhelm everything else that is going on. We feel this makes it versatile enough to use in both sweet and savory recipes.

How to Use It

  • Combine it with charred and sauteed greens to get a glutinous umami coating. You won’t need anything else.
  • Use a small amount in sweets to bring depth and complexity. We’re thinking ice cream and cheesecakes.
  • Put it in a salad dressing and celebrate the warming days!

Ingredients & Sourcing

  • White Rice (as Koji)
    • Proportion of total by weight: 26.5%
    • Source: Slater Farms 🌿
    • Origin: NSW
  • Swedes (slow roasted)
    • Proportion of total by weight: 26.5%
    • Source: Seven Springs Farm 🌻
    • Origin: Lorinna, TAS
  • Filtered Spring Water
    • Proportion of total by weight: 37%
    • Source: Tasmanian Mountain Waters
    • Origin: Burnie, TAS
  • Brine from Moroccan Preserved Lemons
    • Proportion of total by weight: 4.4%
    • Source: Tasmanian Mountain Waters
    • Origin: Burnie, TAS
  • Aspergillus Oryzae (Koji spore)
    • Proportion of total by weight: 0.1%
    • Source: Gem Cultures 🔮
    • Origin: USA
  • Salt
    • Proportion of total by weight: 5.5%
    • Source: Tasman Sea Salt
    • Origin: Swansea, TAS

Legend

🌿 A Certified Organic ingredient.

🌻 A Biodynamic ingredient grown to a Demeter Certification.

🍏 An "organically grown" ingredient. No use chemical of fertilizers or sprays as far as we know. Not certified.

🔮 A conventionally produced ingredient. May contain trace chemicals or pesticides.

👩‍🌾 A wild harvested ingredient. Sustainably harvested. May contain trace chemicals or pesticides.

An ingredient outside the food code and not subject to certification criteria. May contain trace chemicals or pesticides.