Miso (light yellow)

Makes 2.5~3kg Miso

Ingredients:

• 0.7kg (3-½ cups)     dry soy beans
• 1kg (approximately 8 cups)     fresg Koji (how to make Koji)
• 350g (approximately 1-½ cup)    grey sea salt
• 2tbsp/20~30g     additional salt to sprinkle (optional)
• *1cup = 250ml

Utensils:

• 1       4~6 quart stock pot with lid, slow cooker or pressure cooker
• 1        strainer, colander or straining ladle (ladle with holes)
• 1        musher or food processor
• 2        large stainless mixing bowls
• 1        4 quart container, salt tolerant (a large cookie jar works well) for fermentation
• 1        flat lid or small plate fit in the container
• 1        weight (1kg +/-)
• Cling wrap
• Lid of the fermentation container or newspaper and string to cover the container
• Rubbing alcohol
• Alternative container – wide mouth mason jars + plastic lids

1. Wash and soak soy beans (16 ~ 48hr)
2. Cook beans until a bean can be easily crushed between your thumb and pinkie finger (4~6hr in a pot, 8 ~10hr in a slow cooker or 30min~1hr in a pressure cooker – STEAM if you use a pressure cooker, don’t cook in water) .
3. Sterilize utensils and work space with rubbing alcohol (dry completely before use)
4. Mash cooked beans and cool it down (140°F/60°C)
   
   You can put hot soy beans in a heavy duty food-safe plastic bag and step on it!
   
5. Mix Koji and salt well until it feels moist
   
   
6. Mix mushed beans and Koji mixture
   
7. Pack in the container
   Make balls and pack to eliminate air as much as possible
   
   
   Smooth the surface. Sprinkle salt if you prefer (extra protection to prevent contamination)
   
8. Cover with plastic wrap
   
9. Set the inside lid and weight. Cover with the top (container’s) lid (or cover with newspaper and tie with a string). Label (recipe, date).
   
   ** Mason Jar Method **
   Pack to the top of a mason jar (wide mouth). Sprinkle salt on the top. Cover with plastic wrap tightly and secure with a plastic lid. No need of weight.
   Label (recipe, date). Set the jar in a container to catch the overflowing liquid (miso tamari).
   
10. Store in a dark place where the temperature is fairly stable for 7 months to a year.

NOTE:

Sterilize the utensils and work space thoroughly. Do not consume it if anything is suspicious.

If you use a pressure cooker to cook beans, steam rather than cook in water. It is very dangerous if peeled bean skin clogs the pressure cooker ventilation.

Trouble Shooting:

If you see something growing…

Related Post:

• Workshop Report 1 – Koji Making
• Workshop Report 2 – Miso Making
• Should I not to cook Miso?

Join our Semi Annual Miso Making Workshop