Cacao nib miso
Item 1 of 1
- Ferment
- medium
- 20
- 15 minutes
Dean Parker's sweet cacao nib miso recipe is an unusual but delicious take on traditional Japanese miso paste. It contains much less salt which obviously makes it sweeter, but shortens the fermentation time from months to days. A dehydrator will make this process easier, as you will be able to keep the temperature at a stable rate of 25°C. If you don't have one, keep the miso in a warm area. For more information, visit our how to make miso guide.
First published in 2017
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Ingredients
Metric
Imperial
Cacao nib miso
- 250g of cacao nibs
- 125g of dried koji rice
- 250ml of water
- 18g of salt
SAVE RECIPE
Equipment
- Blender
- Dehydrator
Method
1
To begin, blend the nibs, koji grains and salt together with the water. Cacao nibs are very hard don't worry about getting it to a smooth paste – this coarse miso is meant to have a bit of texture to it
- 250g of cacao nibs
- 125g of dried koji rice
- 18g of salt
- 250ml of water
2
Transfer to a container and drop the container on the work surface a few times to get rid of any air bubbles – you need the carbon dioxide to escape otherwise it will not ferment correctly
3
Cover the container with muslin cloth (secured with string or elastic) and leave in a warm place – the warmer it is, the quicker the fermentation process will be. 25°C takes around 5 days, so it's best to make this in summer if you don’t have a dehydrator
4
Taste after 5 days. If you are happy with the flavour, store in the fridge to halt the fermentation process. If you are in no hurry, you can carry on fermenting for a deeper flavour
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