“Homemade miso”

alarm About 2 hours
“Homemade miso”


“Homemade miso”
  • Soybeans
  • Salt
  • Koji (rice and barley)
  • Soybean broth
  • 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


  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.

A useful tips

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.

Recipe from : Gomi Shoyu


Related Posts