Miso
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
18 hrs
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Course
Condiments
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Cuisine
Japanese
Miso
Description
The recipe for miso uses dry soybeans soaked for 18 hours then pressure cooked briefly. These cooked soybeans are mashed and mixed with rice koji and salt, cooled to avoid killing the koji mold. The mixture is then shaped into balls and tightly packed in a glass container, pressing out air to ensure proper fermentation conditions. This combination of ingredients and method results in a fermenting paste that will develop the characteristic umami and complexity of miso over time.
Making miso at home allows control over salt levels and fermentation duration. It is suitable for use in soups, marinades, and sauces once aged. The preparation requires time and patience but produces a fundamental ingredient in many dishes.
Ingredients
- 400 g dry soybeans
- 800 g rice koji
- 140 g salt
- 1 tbsp salt
Instructions
How to make miso:
- Rinse the soybeans several times.
- Put the soybeans in a large container and cover with water 10 cm/ 4 inches above the beans. Soak for 18 hours.
- Drain the beans.
- Put the beans in a pressure cooker and add enough water to cover. Cook for 5 minutes and let the pressure out.
- Mix the salt (140g/ 5oz) and rice koji in a large bowl.
- Once the soybeans have finished cooking, mash them with a potato masher or in a food processor. If it looks a little dry, add a splash of water.
- Leave to cool till room temperature or slightly warmer.
- Add the soybeans to the salt and koji. Make sure the soybeans have cooled as if they are hot, it will kill the mold in the koji.
- Once fully mixed together, roll them into tennis-sized balls.
- Slam the balls into a large glass container and push down to remove all air pockets.
- Repeat until all the balls are in the container. Wipe the exposed inner sides of the container with an alcohol wipe to remove any lingering bacteria.
- Sprinkle 1 tbsp of salt on top and cover with plastic wrap touching the surface of the miso.
- Place heavy objects (e.g rock salt) on top to keep pressure on the miso.
- Store the miso in a cool, dark place for at least 3 months.
- Every 2-3 weeks, stir the miso from bottom to top to avoid any mold growing.
- Divide the miso into different containers and use for any dish you like!
Notes
User Reviews
Overall Rating
4.9
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