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RECIPE

Homemade Miso

Preparation Time: 2 hours (when using a pressure cooker)
*Time needed for previous day preparations is not included

Know the “miso,” know the “region”

Homemade Miso

INGREDIENTS (to yield about 4 kg)

Soybeans 1kg
Salt 500g
Koji (rice and barley) 1kg
Soybean broth 200ml

UTENSILS

Pressure cooker (if unavailable, a large pot)
Large bowl (for soybeans)
Medium-sized bowl (for koji)
Rice bran pickling container
Pickling stone or salt (about 500 g)
Plastic wrap
Potato masher

DIRECTIONS

1

Prepare the day before by washing the soybeans and soaking them in water four times the amount of beans.

2

Place the soybeans in a pot and add enough water to cover them. In the case of a pressure cooker, pressurize for about 15 to 20 minutes after the water boils, and in the case of a regular pot, cook for 3 to 4 hours, until the soybeans are soft enough to mash between your fingers. Drain the broth but do not throw it all away, leaving about 1 cup (200 ml).

3

Place koji in a medium-sized bowl and add 480 g of salt. Mix thoroughly by hand. (Set aside 20 g of salt for later use.)

4

Place the soybeans in a large bowl and mash with a potato masher. (If you don’t have a potato masher, use a spatula or large spoon.) When the soybeans have been mashed into a paste, add the salted koji made in (3) and while adding the broth remaining from cooking the soybeans (200 ml), mix while pressing down with your hand. Shape into 5 cm diameter balls.

5

Throw the balls made in (4) into the rice bran pickling container, and while adding the soybean broth as needed, mash into a soft paste.
When you finished adding the balls, level the surface by pressing with your fist to prevent air from entering. After sprinkling 20 g of salt evenly over the surface, cover with plastic wrap, place the pickling stone or salt on top, and cover.

6

Ferment
Leave to ferment over the summer for at least 6 months for a mellow flavored white miso. If left over a year, it will become a stronger flavored red miso.

Recipe courtesy of Gomi Shoyu
http://yamagomiso.com/

Under the supervision of Hitoshi Gomi, the sixth generation proprietor of Gomi Shoyu, the company has produced a song and dance video as a fun way to learn how to make homemade miso.
Song of Homemade Misohttp://www.temaemiso.jp/