📝 About This Recipe
This innovative 'Lupini Miso' bridges the gap between Mediterranean tradition and Japanese fermentation techniques, resulting in a vibrant, golden paste with a deep, buttery umami profile. Unlike traditional soybean miso, lupini beans offer a unique nutty sweetness and a dense, creamy texture that ages beautifully over time. It is a sophisticated, plant-based powerhouse ingredient that brings a savory, probiotic-rich depth to everything from broths to glazes.
🥗 Ingredients
The Legume Base
- 500 grams Dry Sweet Lupini Beans (Ensure they are 'sweet' variety to avoid excessive bitterness)
- 2 liters Filtered Water (For soaking and boiling)
- 1 piece Kombu Seaweed (Approximately 4-inch strip for mineral depth)
The Fermentation Starters
- 500 grams Rice Koji (Dried or fresh rice inoculated with Aspergillus oryzae)
- 120 grams Sea Salt (Non-iodized; fine grain preferred for even distribution)
- 2 tablespoons Unpasteurized Miso (Used as a 'seed' to jumpstart the bacterial culture)
Sanitization and Sealing
- 1/4 cup Food-grade Ethanol or Vodka (For sterilizing the fermentation vessel)
- 2 tablespoons Extra Sea Salt (For the salt cap to prevent mold)
👨🍳 Instructions
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1
Rinse the dry lupini beans thoroughly under cold water. Place them in a large bowl and cover with 1.5 liters of filtered water; soak for 24 hours at room temperature until they have doubled in size.
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2
Drain the soaking water and transfer the beans to a heavy-bottomed pot. Add fresh filtered water and the kombu strip. Bring to a boil, then reduce to a gentle simmer.
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3
Simmer the beans for 90 to 120 minutes. The beans are ready when they can be easily crushed between your thumb and pinky finger with minimal pressure.
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4
Drain the beans, reserving at least 1 cup of the cooking liquid (the 'broth'). Allow the beans to cool until they reach 100°F (38°C). This is critical; if the beans are too hot, they will kill the koji mold.
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5
While the beans cool, thoroughly sanitize your fermentation crock or glass jar with the ethanol or vodka, ensuring every surface is wiped clean.
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6
In a large sterilized mixing bowl, combine the rice koji and the 120g of sea salt. Rub them together with your hands to ensure the salt is evenly distributed across the grains.
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7
Mash the cooled lupini beans using a meat grinder, food processor, or potato masher. Aim for a mostly smooth paste with a few small chunks for texture.
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8
Add the mashed beans and the 2 tablespoons of 'seed' miso to the koji-salt mixture. Mix thoroughly by hand.
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9
Slowly add the reserved cooking liquid, one tablespoon at a time, until the mixture reaches the consistency of firm clay. It should hold its shape when formed into a ball.
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10
Form the mixture into fist-sized balls. Throw them firmly into the bottom of your fermentation vessel to knock out any air pockets, which can cause spoilage.
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11
Use a sanitized spatula or your knuckles to press the surface flat. Wipe the inner sides of the jar with ethanol to remove any stray bits of bean paste.
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12
Sprinkle the extra sea salt over the top to create a thin 'salt cap.' Place a piece of plastic wrap or parchment paper directly on the surface, then place a weight (like a clean stone or fermentation weight) on top.
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13
Cover the vessel with a clean cloth and a rubber band. Store in a cool, dark place (55-70°F) for 6 to 12 months. Check monthly for any surface mold, which can be simply scraped off.
💡 Chef's Tips
Use 'Sweet Lupini' beans rather than the bitter variety to avoid a year-long soak and rinse process. Always use non-iodized salt, as iodine can inhibit the growth of the beneficial koji mold. If you see white mold (kahm yeast) on the surface, don't panic; just scrape it off and re-salt the surface. Maintain a consistent temperature; drastic fluctuations can produce off-flavors during the long fermentation period. Label your jar with the date and the specific ratio used so you can replicate your success later.
🍽️ Serving Suggestions
Whisk into a lemon-tahini dressing for a vibrant Mediterranean salad. Use as a marinade for roasted eggplant or thick-cut cauliflower steaks. Stir a spoonful into a traditional minestrone soup to add an unexpected umami backbone. Spread thinly on sourdough toast with sliced radishes and a drizzle of olive oil. Mix with softened vegan butter to create a savory compound butter for corn on the cob.