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Day 1 |
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Certified organic soybeans soaking overnight before cooking. |
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Day 2 |
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Soybeans boiling in the cauldron over wood-fire.
The beans cook for about 20 hours. |
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Firebox with cauldron in massive masonry stove.
(on the right) Line drawing of wood-fired steamer and cauldron in the traditional Tsujita shop of Japan.
(from the Book of Miso). |
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Day 3 |
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Beans are removed from cauldron early in the morning of day 3, after cooking in the masonry stove for about 20 hours. The beans are put into a large stainless steel mixing box and allowed to cool down to about 110ºF. | |