Makes 2.5~3kg Miso
- 3 ½ cups/0.7kg soy beans
- 1kg Koji (how to make Koji)
- 350g grey sea salt
- 2tbsp/20~30g additional salt to sprinkle (optional)
- *1cup = 250ml
- 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 straight sided 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
- Wash and soak soy beans (16 ~ 48hr)
- 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) .
- Sterilize utensils and work space with rubbing alcohol (dry completely before use)
- Mush 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!
- Mix Koji and salt well until it feels moist
- Mix mushed beans and Koji mixture
- Pack in the container
Make balls and pack to eliminate air as much as possibleSmooth the surface. Sprinkle salt if you prefer (extra protection to prevent contamination)
- Cover with plastic wrap
- 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).
- Store for 7 months to a year, ideally in a cool, dry and dark place.
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.
Join our Semi Annual Miso Making Workshop