投稿の詳細: 味噌の仕込　Miso making

朝から真夏の様な暑さ。
この陽気でりんごは満開
になり。葡萄もかなり進んだ。
巨峰は展葉が進み、ワイン葡萄も
発芽し始めた。

(満開のふじ）

（シャルドネ展葉）

今日は午後から味噌作り。
もう何年も一緒にやっている
顔見知り同士なので、手際が
良い。煮た豆をつぶす機械の
おかげもあって、2時間ほどで
10人ほどの味噌作りが
終わった。私は26キロほどを
仕込んだ。1年後くらいに
美味しくなります。

It was a warm day like
mid summer. Thanks to the
weather, apple blossoms
have been in full bloom
suddenly and the kyoho vines
have started opening youg
leaves. Wine grape vines have
had just bud bursting at once.

In such afternoon, I joined a
miso making session. The group has
already made miso together for years
and every thing was quiet organized.
With the help of grinding machine to
make boiled beans into mash, we finished
for around 10 people in about two hours.
I've got around 26kg of miso paste which
will become ready to eat in about one
year.