Fermented food

Recommended for long-term aged fermented foods. Introducing 5 kinds of fermented foods that are treasured by my family. I am amazed at the taste of ○○ that has been aged for 7 years!

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Name: otokonakamura
Lives in Kyoto, Japan.
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Recommended for long-term aged fermented foods. Introducing 5 kinds of fermented foods that are treasured by my family. I am amazed at the taste of ○○ that has been aged for 7 years!

Long-term aged fermented foods are interesting because they can undergo unexpected changes by taking the power and time of microorganisms.
This time, we would like to introduce 5 kinds of long-term aged fermented foods that are treasured by our family.

【table of contents】
1. Fish sauce
2. 3 years miso
3. Umeboshi for 7 years
4. 4 years sake lees
5. 4 years Narazuke
6. summary
7. Explained in the video

Fish sauce

This is fish sauce.
Fish sauce is a soy sauce made from fish.

Soak sardines and salt in a jar and leave it for over a year to make fish sauce.

It was prepared on April 19, 2021.
This image was taken on July 10, 2021, so it's been almost 3 months since I prepared it.

【Ingredients for fish sauce】
Squid 670g
Salt 167g

The only ingredients are sardines and salt, no water.
The sardine remains in its original form. Moisture is coming out.

As time goes by, the sardines melt and disappear.
And the delicious fish sauce is ready.

3 years miso

This is miso that has been prepared for more than 3 years.

At first, this container was full, but I took it out little by little and ate it.
I started eating about 1 year after the start of aging, but I started eating little by little and 3 years have passed.

You can enjoy the taste changing over time.

For long-term aging on purpose, it was prepared with a high salt concentration.

【Mixing of this miso】
Soybean 1500g
Jiuqu 750g
Salt 600g

Is it okay because there are some white spots when viewed from the outside? I think, but it's okay.

The inside looks like this.
I put a wrap on the surface of the miso so that it doesn't come in contact with the air.

If you do this, mold will not grow.

Remove the wrap.
The surface of miso is not very good in color, but the only thing that is not good in color is the surface.

I'm not sure why, but a film-like substance is formed on the surface of the miso to protect the inside.

The inside of the miso has a nice color like this.
This is what I took out to the tapper to eat.
The items taken out are stored in the refrigerator.
I'm using it like this.

The miso soup made with this is insanely delicious.
It has a flavor like red miso because it has a high proportion of soybeans.

It's a long time to say that it's aged for over a year.
Some people may think that they can't wait so long.

Miso is delicious enough if you prepare it in the spring and go through the summer, so it's best to start from there.

If the fermentation period is long, you can basically leave it for a long time after it is brewed, so it is best to prepare it once and forget about its existence.

Miso says it's better to mix it once during aging, which is true, but I don't.
Because it is troublesome.

Even if you don't mix it, you can make delicious miso if you leave it for a year.

Umeboshi for 7 years

This is umeboshi prepared in 2014.
This year is 2021, so it's 7 years old.

At the time of 2014, I heard somewhere that umeboshi would be mellow and delicious if it was aged for more than 3 years. So I actually experimented.
I prepared it in 2014 and aged it for 3 years until 2017 and tried it.

How did you feel at that time?

To be clear, it was not good.

Compared to freshly dried plums, the taste of the three-year-old was certainly mellow, but the freshly made one has the scent of plums and the scent is fluffy and fresh, and I prefer the freshly made one. I thought.

That's why this pickled plum has been left unattended for seven years.

Then, I tried to eat umeboshi again for the past 7 years.

How was the taste ...

It's insanely mellow.

It's not salty at all.
This is probably because salt has become accustomed to it over the years.
The salt concentration does not change over the years, but for some reason the saltiness becomes mellow.

And I hardly feel the scent of shiso and plum.
The scent has become weaker and has a different scent.
Maybe it's an aged scent, it's completely different from the scent of fresh shiso and plum.

Also, I feel a little astringency that is not found in fresh umeboshi.

I prefer freshly made umeboshi.

4 years sake lees

This is a sake lees that has been left in the closet for over 4 years.

It came out when I arranged the closet.

As you know, lees are white, but in this way, they have become colored after four years of aging.
At first, I filled this container with a full tank, but now there is a little gap.
I think the water has evaporated.

The contents are like this.

If you keep the lees out of the air, they will not spoil even if you leave them at room temperature.

However, although there was air in this container, it did not rot.
I don't know what it is, but if you put the lees well, it won't rot.

At first, the container was filled so that there were almost no air gaps.
Then it won't rot.

By the way, when it comes to aging lees, there was no particular purpose.
When I put this in, there was a lot of lees in my house, and for the time being, I thought I'd try to mature it, and it matured for no purpose.
Aged lees are used when pickling Narazuke, so if you feel like it, I'll try pickling it with Narazuke.

I tried to make lees soup with aged lees.

It's colored like miso soup, but it's soup.

It is a deep soup made by aging.
However, just because it is rich does not mean that it is delicious.

It warms your body.

It's summer, so it's hot and can't be helped.

4 years Narazuke

This is Narazuke aged for 4 years.

I prepared it four years ago and slept in the closet all the time.

At first, what was soaked in white lees turns black like this.

I put Narazuke in a plastic bag and then put it in a tapper, but the juice is spilling in the tapper.

The inside of the tapper looks like this.

I will lick the juice inside with a spoon.

It is a mellow and mellow liquid like soy sauce with a very mature taste.
Simply put, it tastes like a liquid version of Narazuke.

I'll open the bag.

Take out Narazuke.

It smelled like Narazuke.

I put it on a cutting board.

By the way, this is Narazuke of green cucumber.

Cut it appropriately.

Serve on a plate.

It's a little salty.
And it's very soft.

And it has a mature taste of Narazuke.
It also has a soy sauce-like flavor.

The result is a very unique pickle.

It's salty so I'm going to eat it little by little.


  • Aged and fermented with only sardines and salt to make fish sauce
  • Miso is insanely delicious when aged for a long time with a mixture of soybeans and a lot of salt.
  • Umeboshi becomes mellow when aged for a long time, but it is a person's preference whether it is delicious or not.
  • Lees do not spoil even at room temperature if left well.
  • Narazuke is uniquely finished.

That's why I introduced five long-term aged fermented foods of the Nakamura family.
There are other things I have prepared, but I can't introduce them yet because they will be spoilers.
When they are completed, they will be uploaded again, so please look forward to it.

Explained in the video

In the video, I appear and talk passionately about long-term aged fermented foods.
There are some things that can only be expressed in videos, so please have a look.

-Fermented food