How to make Japanese Miso
Comments (2) It’s time to make miso for the year. I want to share my experience of making miso.
Ingredients:
Soybean 2.0 Kg. Soybean |
Koji (fermenting rice) 2.0 Kg Koji |
Sea Salt 1.0 Kg. Sea Salt |
Steps:
| # 1 | |
Soak beans overnight Soak Soybean |
 Soybean fully absorbed water |
| # 2 | |
Boil soybeans for about 4 to 6 hours, until beans become soft.  Boiling soybeans at the beginning |
Soybeans color turns to dark brown after hours of cooking. (use small fire and avoid burning)  Soybeans after hours of cooking |
| # 3 | |
Prepare Koji, boiled soybean, salt and Suribachi(grinding-bowl). Prepare Koji, boiled soybean, salt and Suribachi(grinding-bowl) |
Separate boiled beans from the container and keep the soup. Boiled soybean soup |
| # 4 | |
Grinding soybeans while they are hot.
 Grinding beans while it's hot |
Grinding beans into bean paste and keep the paste in the large container covered with wet towel.  bean paste |
| # 5 | |
Well mix Koji and salt on your favourite newspaper. Mix Koji and Salt |
Koji and salt are mixed together Koji and salt are mixed together |
| # 6 | |
Mix Koji, Salt, bean paste together (add soup while mixing). Mixing koji, salt and bean paste |
Mix everything until you can easily make paste balls bean paste ball |
| # 7 (My favourite part) | |
Thrown paste balls into the container and minimize the amount of air. Bean paste in the pot |
Repeat the same process until container is full Adding paste into the pot |
| # 8 | |
Add extra amount of salt on the top of bean paste  Add salt on top of bean paste |
Add a rock or other weights on top of miso, put a piece of wood block under the weight. Add weight over miso and zip multiple layers |
| Wrap container with newspaper and leaves in cool area for minimum 6 months. GOOD LUCK ! THE END  |
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