Miso Recipe
Homemade Miso paste made from cooked soy beans and salt
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Ingredients
- 2 cups dried soybeans using a 240ml-cup
- 5 cups water
- 12 Tbsp sea salt
- 3 cups granular rice Kouji using a 240ml-cup
- Shochu or vodka
Instructions
- Rinse soy beans. Put soybeans and water in a pressure cooker and let soak overnight (without heat, at least 8 hours).
- Clean a container in which the Miso will be kept. Wipe inside with Shochu or strong liquor like vodka.
- Put the pressure cooker on the stove, heat, and bring to full pressure. Reduce heat to low, and simmer for 30 minutes. (If you don't have a pressure cooker, cook in a regular pot for 3-4 hours until very soft.)
- Release the pressure, open the lid (carefully), and strain, but reserve the cooking water.
- Put cooked beans in a food processor and make a smooth paste with some small pieces.
- In a large bowl, mix bean paste, 10 Tbsp of salt, and rice Koji very well. If the mixture is too dry, add bean water a tablespoon at a time. Make balls of paste, squishing well to remove any air inside. Then pack the balls in the prepared container. Push well, make the surface flat, and sprinkle on 2Tbsp of salt. Place a sheet of plastic wrap over the Miso, and make it stick to the surface of the Miso.
- Put a weight weighing at least 1kg, such as a bag of salt or stone, on the Miso, and leave for 1-2 months in a cool dark place. Removing the weight and plastic, check the surface of the Miso and remove any mold. Wipe the inside of the container with Shochu liquor again, sprinkle some salt on the Miso, cover with plastic, and put the weight back in place. Leave for another 4 months checking sometimes for mold (and removing any as described here).
- The Miso could be done in about 6 months, but better to leave for a year or longer. You could keep refrigerated after that.