🌿 Garlic Harvest & Homemade Garlic Miso
This year, I was able to harvest garlic again. In autumn, I planted three varieties — garlic and jumbo garlic from my husband’s family garden, and an additional White Rokuhen variety I found at a home improvement store.
The bulbs turned out a little smaller this year, but their aroma was wonderful and the flavor was excellent.
Since I had run out of miso, I bought additive‑free, unpasteurized red miso from Shinshu during the recent Rakuten Super Sale. It was meant to be a temporary substitute until my homemade miso finishes fermenting… but I ended up buying six packs.
So for this year’s garlic miso, I decided to use this unpasteurized Shinshu miso together with the freshly harvested White Rokuhen garlic.
🥣 Ingredients
- Garlic … 200 g
- Red miso … 300 g
- Mirin … 1/2 cup
- Sugar … 50 g
🔪 Instructions
１．Peel the garlic and trim off the stem ends.
２．Combine the miso, mirin, and sugar in a pot. Heat gently over low heat to evaporate the alcohol from the mirin.
３．Let the miso mixture cool, then add the peeled garlic.
Stir with a wooden spatula until everything is well combined.
Since the garlic is added raw, the flavor reaches its peak after about six months. It can be stored in a cool, dark place for up to one year.
I pack mine into a small clay jar and let it mature slowly.
🌾 This Year’s Garlic Miso
For this batch, I used White Rokuhen garlic and additive‑free, unpasteurized Shinshu miso.
Most of my preserved foods are based on the book Seasonal Preserves, a classic guide to traditional Japanese home food preservation. The recipes are simple, reliable, and always turn out beautifully.
The finished garlic miso pairs wonderfully with stir‑fried pork and vegetables. Its rich, deep flavor also makes it perfect for oden, dengaku, or other warm dishes.
And on days when you need a little extra energy, you can even enjoy the miso‑marinated garlic just as it is.
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