Miso 手前味噌
how to make miso paste homemade recipe. This recipe makes about 1kg of miso paste
- Prep time
- 18 hr
- Cook time
- 30 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 200 g dry soybean
- 450 g rice koji
- 130 g salt
- 1/2 cup the water soybean cooked in
- 2 tbs salt (for sprinkle)
Instructions
- 1
Wash the dry soybeans under running water until the water become clear.
- 2
Soak the washed dry soybeans for over 18 hours
- 3
After over 18 hours have passed, drain the water and place the soaked soybeans in a pressure cooker. *1
- 4
Add enough water to cover the soybeans, lock on the lid in place and select pressure cooker. *2
- 5
Set the timer to pressure cook for 5 minutes. When the 5 minutes is up, let the pressure come down naturally.
- 6
While the soybean is being cooked, place salt and koji in a mixing bowl and combine them well and set aside.
- 7
Pick one bean and check if you can squish the bean with your finger tips. If it can be squished, it is the right softness to mash.
- 8
Mash the cooked soybean. I used a stand mixer with a mincer attachment, but if you don't have it, just use a potato masher and mash them finely.
- 9
Place the mashed soybean in a large mixing bowl while it is still hot and add koji and salt to the bowl. *3
- 10
Mix them well with your hands and add some liquid if necessary. I add about 1/2 cup of liquid.
- 11
Make the mashed soybeans into baseball sized balls.
- 12
Slam the mashed soybean mixture balls into a container that is going to be used for fermenting 2-3 balls at a time and press them compactly in order to let any air bubbles out. Repeat the process until all soybean balls are compressed into the container.
- 13
Smoothe the surface and wipe off any soybean mash from the container.
- 14
Sprinkle salt to cover the surface.
- 15
Place 20% of the mixtures weight over the salt sprinkled surface. I used salt in a ziplock bag. *4
- 16
Cover the container with cling wrap and place a lid.
- 17
Store the container in dark and cool place for at least 3 months. Write the date prepared on the lid.
- 18
After 3 months, open the lid, remove the weight and turn the mixture with an wooden spatula.
- 19
Smooth the surface again and place a cling wrap on top.
- 20
Place the container back to a dark and cool place for another 2-3 months.
- 21
After 2-3 months, transfer the container to a cooler place like the fridge in order to stop the Miso from over fermenting. *5