Wild Garlic MisoVegan Carrot Peel HoneyKinzanji MisoMushroom CrackersWild Garlic Preserved in Simmered Shio KojiBlue Pea MisoMiso Brown Butter SpreadKoji BeerRed Lentil MisoCold Brew Amazake

Step 1

Blend all the ingredients in a food processor

Step 2

Form into balls

Step 3

Squash into a jar, removing all air bubbles

Step 4

Sprinkle surface with salt

Step 5

Leave in a warm place for 3 - 4 weeks

Step 6

Enjoy!

Step 7

This recipe is perfect for creating a zero waste kitchen - utilising carrot peelings that normally go to waste - but if you prefer/don't have enough peelings you can use whole carrots instead.

Step 8

Puree all the ingredients in a blender

Step 9

Transfer to a jar, cover and leave in a dehydrator set to 60C for 8 hours (or use a rice cooker/slow cooker/sous vide/any other kitchen gadget that can hold food at 60C)

Step 10

Freeze the mixture (which is a carrot amazake) and then leave the block to melt through a muslin. This is a great way to clarify the solution.

Step 11

The carrot amazake melts to leave a clear solution

Step 12

Place the clear liquid in a saucepan and heat on low until the liquid reduces to thick syrup.

Step 13

Enjoy your vegan carrot honey!

Step 14

Mix all the ingredients together, then pack into a jar.

Step 15

Over the next few hours the vegetables will begin to release moisture, press the vegetables down until this liquid covers all the ingredients.

Step 16

You now have a choice. You can either place a weight on top of the mixture, to keep all the ingredients submerged. Or you can stir it once a day, to prevent mold growth on the surface.

Step 17

Cover with a cloth to prevent insects from entering. Then leave the miso at room temperature to ferment. In a hot room/airing cupboard (25'C) this might be as little as 3 weeks. In a colder room (15'C) this might be 8 weeks. It is edible throughout, so just taste and when you like it place in the fridge to stop the fermentation. Enjoy!

Step 18

Blend mushrooms, onion, shio koji and pepper to a puree

Step 19

Add tapioca flour and water and mix

Step 20

Place a layer of cling film onto a baking tray. Pour in a thin later of the mixture, then use a second layer of cling film to create as thin a layer of batter as possible

Step 21

Steam for 7 minutes

Step 22

Gently peel off the cling film

Step 23

Place in a dehydrator and dehydrate until sheet is so brittle it snaps easily (mine took 12 hours at 50'C) Note: The bottom corners of this sheet are too thick, for the perfect cracker it should be transparent at this stage. Thick bits can still be fried, but they aren't as light and crispy.

Step 24

Break the sheet into pieces (this sheet shows desired transparency)

Step 25

Deep fry at 170'C until crackers puff and rise to the surface. Drain on a piece of kitchen towel and enjoy!

Step 26

Add all the ingredients, except the wild garlic to a sauce pan and simmer for 15 minutes

Step 27

Leave to cool

Step 28

Transfer to a jar and then add the wild garlic

Step 29

Add a weight, to ensure nothing floats above the surface

Step 30

Leave for at least two days, then enjoy as a side dish

Step 31

Place the peas in a bowl, cover with water, then leave to soak in a fridge overnight

Step 32

Rinse the peas, transfer to a saucepan and then boil gently, until soft (approx 45 minutes)

Step 33

Drain, then leave to peas to cool. Once cool, add the koji and salt.

Step 34

Blend until well combined. If using for a soup a smooth paste is best, but feel free to leave chunky if you're using the miso in other ways.

Step 35

Press the miso into a clean jar, ensuring all air pockets are removed. Then lightly sprinkle surface with salt. Cover (eg. with a muslin secured with an elastic band), then place in a warm place (eg. in an airing cupboard) for 10 days.

Step 36

After 10 days, scrape off the salt and transfer to a fridge. To make the soup, just stir a tablespoon of miso into a mug of stock.

Step 37

Gently boil the double cream until most of the water has evaporated and the cream begins to change colour.

Step 38

Add the butter and continue to boil, stirring frequently. It will look as though it has curdled, but don't worry - this is normal!

Step 39

When the butter begins to change remove from the heat and transfer to a heatproof bowl to cool.

Step 40

Whilst the butter is cooling, add the miso, water and lecithin to a blender and blend until smooth. With the blender still running, slowly pour the oil into the mixture.

Step 41

When the butter has cooled, slowly add the butter mixture to the running blender, ensuring all solids are transferred across too.

Step 42

You can now transfer the mixture to a freezer for long term storage or whip it with a hand mixer to produce a fluffy pale mixture - which can be used straight away or stored in a fridge for a few weeks.

Step 43

Wash the rice and then add at least 2 litres of water.

Step 44

Leave to soak in a fridge overnight.

Step 45

Rinse and then boil for 20 minutes.

Step 46

Drain the rice and then leave it to cool.

Step 47

Add the rice and the koji to the nylon bag. Place the tied nylon bag into a 3 gallon fermentation vessel.

Step 48

Cover with 3 litres of cooled, boiled water.

Step 49

Place a lid with an airlock on top and leave at room temperature (21'C) for 4 days.

Step 50

Filter the rice from the liquor.

Step 51

Make the beer with 2kg of Simpsons extra pale malt and saaz hops in a kettle ready mash at 66'C. 25g of saaz leaf is used as a bittering hop, boiling for 60 minutes. Add a further 15g with 15 minutes to go and 10g with 5 minutes to go. (Note: The initial gravity of this wort was 1055.)

Step 52

Add the liquor from the koji (3.3 litres) (Note: The initial gravity of the koji liquor was 1072 and when combined it was 1063) Giving a total volume of about 11 - 12 litres

Step 53

Add SafAle US05 Yeast and fit a lid with fermentation lock.

Step 54

Leave to fermet out, about 5 days. (Note: Final gravity 1004 - giving 7.8% ABV)

Step 55

Rack off the beer and add 60g priming sugar before bottling.

Step 56

Leave to condition for 10 weeks.

Step 57

Weigh out the lentils and then cook until soft

Step 58

Drain them well, trying to remove as much water as possible.

Step 59

Once the lentils are cool, mix in the koji and salt.

Step 60

Ensure the koji and salt and evenly distributed through the mixture

Step 61

Form the mixture into balls, squeezing out as much air as you can. If the balls crack and fall apart the mixture is too dry and a small amount of cooled, boiled water should be added. If the balls ooze water, place in a muslin cloth and try to squeeze out as much as possible.

Step 62

Press the balls into a clean jar, removing as much air as possible. Then sprinkle the surface with a layer of salt. Add a weight to the top of the miso, to squeeze out as much air and liquid as possible, Then leave at room temperature for 4 months

Step 63

It is really important that all equipment is sterilised before use. Amazake is normally made at 60°C, which helps to prevent dangerous bacteria from growing. Cold brewing is much more likely to result in bacterial growth, so special care must be taken to ensure everything is spotlessly clean before making amazake in this way. I boiled the jars/bottles/spoons in water before use. Other methods of sterilisation are good (eg. commercially available sterilising solutions), but double check they are safe for use on metal/plastic, if that is what you're using.

Step 64

Add the koji, cooked rice (any type of rice is fine, see notes below) and boiled water (which has been cooled to room temperature) to each bottle (the amounts can be scaled up/down for different sized bottles) This can be quite fiddly for small necked bottles - like the ones I used! I recommend using a wider necked jar.

Step 65

Store in the fridge for one week.

Step 66

The amazake is now ready! You can drink it as it is. FIlter the rice out for a clear, crisp drink that is delicious cold. Blend the rice in, for a creamy drink that is delicious hot. Or experiment with adding different flavours - eg cinnamon to hot, creamy amazake or fruit syrups to cold filtered amazake. Enjoy!