I tried making misos from: jackfruit seed, morro seed, roasted/ground date seeds, maitake, and tomato skins and all of them went rancid in the worst way. It takes a lot to make me gag, but all of these pushed me over the limit I also have frequent issues when trying to make vinegar where kham yeast sets in. I should probably just use the aquarium bubbler method but I have this weird purist bent to my brain where I want to just let it sit and age out long term

I am up to my eyeballs this evening but I will try and tackle this tomorrow during breaks and after work

@Nick Adams Only one small note from me - Under the 'Application' section, it might be good to add on the graphic a comment about how items marinated with shio will also brown faster as the sugars produced in the shio will caramelize. So you either need to pay clos(er) attention or consider dropping the heat a tiny amount

@Sam Purcell Wait wait wait... Quince for umeshu?!?!? And I just passed on picking some quince up from the FoodMaxx today 🤦‍♂️

Well... So far things are looking promising

@Nick Adams It is... unique LOL Sort of an earthy but sour flavour. Honestly, as is they are not super appetizing (at least not for me) but after they were mashed and mixed it was not that bad so I am looking forward to the end product in a few months

@Jesse Valencia I can definitely understand how they could be difficult to work with. Not sure if fresh ones also have this odd flavour or if it is just the canning process that makes them weird When I finally do get around to trying these after they have mellowed I will report back. Might even send some around if others are interested in trying the crazy

I have not made jam directly but I have a berry "slow" amazake. 60% berries/40% barley koji (Amazaking spores grown at higher temp to bias toward amylase production) in a mason jar and then fill to level with water and put it in the fridge for a month or so before using a stick blender to puree. Probably closer to a porridge than a jam Shooting from the hip, if I were going to go for an actual jam, what I might try would be to make a batch of rice and berry amazake using the hot method, strain and clarify it, bring to a quick boil to inactivate the enzymes, and then use that as the base to make the actual jam by adding more berries and then just reducing it. The amazake should add a decent amount of sweetness but you might need to supplement with extra sugar if you like really sweet jam