Noyo Jetty 9/8/22

TheFrood

Well-Known Member
#22
I would eat them! Drying make them taste better.


Why don't you try making miso yourself? It is very satisfying to do that.
Making my own soy sauce and miso is on the list... Will likely do it in the winter time. Koji cultures are
readily available so shouldn't be too difficult.

I know you eat the dried fish, LOL. I was wondering what kind of dishes you use them in!
 

fish-ninja

Well-Known Member
#23
Making my own soy sauce and miso is on the list... Will likely do it in the winter time. Koji cultures are
readily available so shouldn't be too difficult.

I know you eat the dried fish, LOL. I was wondering what kind of dishes you use them in!
Right! Making miso is pretty straightforward with bought koji culture. Soy sauce is a bit more involved. For dried fish, most common is simply to grill them. Search "himono" to get an idea.
 

TheFrood

Well-Known Member
#24
Right! Making miso is pretty straightforward with bought koji culture. Soy sauce is a bit more involved. For dried fish, most common is simply to grill them. Search "himono" to get an idea.
Isn't Soy Sauce just the dark brown liquid you collect from the top of the miso as it ferments?
 

fish-ninja

Well-Known Member
#25
Isn't Soy Sauce just the dark brown liquid you collect from the top of the miso as it ferments?
Yes and no. The type of sauce you talk about is called "Tamari Shoyu". They are good and can be made wheat-less for those who have alllergy to it. Excellent sauce to go with raw fish (sashimi). But yield is pretty small because you do not want to make miso too wet. Regular soy sauce uses different cultures and with more liquids so you can enjoy more yields but it is also easier to fail by growing wrong molds. You can DM me to get down on details if you like. I am aware this is a board for fishing after all and not everyone here would care of these things perhaps.... :)
 

scaryfish

Active Member
#26
Yes and no. The type of sauce you talk about is called "Tamari Shoyu". They are good and can be made wheat-less for those who have alllergy to it. Excellent sauce to go with raw fish (sashimi). But yield is pretty small because you do not want to make miso too wet. Regular soy sauce uses different cultures and with more liquids so you can enjoy more yields but it is also easier to fail by growing wrong molds. You can DM me to get down on details if you like. I am aware this is a board for fishing after all and not everyone here would care of these things perhaps.... :)
This is a very interesting discussion. Japanese cooking and the different flavors are much more detailed and subtle than many westerners realize, especially regarding seafood. You should move it to the off topic or recipe board and continue so that I can learn some more!