Miso, Homemade!

Here’s the recipe I have used for 14 years! Never fails!

1 kilogram soybeans

1 kilogram freeze-dried koji (kanso koji)

400 g sea salt ( + 50g to go on top)

sake kasu to cover the miso

Soak the beans in plenty of water ( 4 times the beans) overnight.

Cooking beans

Cooking beans

Cook the beans till tender enough to smash with your finger. Grind while warm or mash with a potato masher(?) Let cool . (あら熱をとる。)

Grinding the beans on an antique grinder!

Grinding the beans on an antique grinder!

While it’s cooling, mix

1 kilogram dried koji + 400 grams sea salt

When cool enough, mix koji into the soybeans. Add enough reserved liquid from the beans to make it hold together. (Not too wet!) Make balls and throw it into a sterilized container. ( I use ethanol to wipe all thebowls, containers. This prevents unwanted bacteria from growing.)

Mix well with your hands! Add liquid as needed.

Mix well with your hands! Add liquid as needed.

Press down firmly so no air spaces in the beans. Sprinkle  the 50 g of salt on top. Add a layer of sake kasu. This keeps it airtight while it ferments. Wipe around the container with ethanol. Cover well. Keep in a dark place and let ferment 4 to 6 months. ( I wait 6 months.)

Throw the balls into the container as hard as you can!! (空気抜き)

Throw the balls into the container as hard as you can!! (空気抜き)

 

Use the lees from Japanese sake to cover the whole thing (酒かす

Use the lees from Japanese sake to cover the whole thing (酒かす

Finished!

Finished!

Cover well. I put brown wrapping paper over it all! And keep in a dark place until it's ready to eat!

Cover well. I put brown wrapping paper over it all! And keep in a dark place until it’s ready to eat!

Best to make in winter and let it ferment gradually as the days get warmer. This is so good!!

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