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