How to make Miso (fermented soybean paste)
Ready to use Miso
Miso Ingredients inside the container
How to make homemade Soy bean Miso
I have been making homemade miso for many years now. I started to share the how to steps with my friends and that group of members became double following year and keep growing. Once you make it, you can not stop because it is so easy to make and taste so great.
It takes 7-8 months to get fermented. The preparation which is putting all the ingredients in the container season should be between Feb. and March. The fermentation need to have the summer temperature to process and ingredients need to be placed inside of the container in the early spring.
This recipe will make about 2.5kg of homemade miso.
- Dry Soybean ( Daizu ) 600g
- Dry Rice Kouji 500g
- Coarse salt ( Arajio ) 300g
- Sake ( This is for cleaning the container and sealing the top. )
- Water for soaking and cooking the beans.
You can buy Kouji at some Japanese Market in the bigger city. It is usually about $5-7 per bag(500g). Coarse salt is used for making Kimuchi also, so any Korean Market should have them.
- Big pot
- Big bowl
- Food processor or Mixer
- Plastic wrap
- Container ( 1/2-1 pounds )
- Paper towel
How to prepare the miso
- Soak the dry soybean for over night. (with the water about 3 times more than the beans.) It is usually 10-12 hours. It is depend on the bean you purchase.
- Wash the soybeans lightly with water. Add fresh water in the pot with soybeans, then cook them with medium heat until the soybeans get soft. I guess about 2 hours. If you think the beans are cooked, try to press them, the soybeans should be soft enough to be crushed. Keep the water which cooked beans with for adjusting the paste later. We call the water, Yudejiru.
- Use food processor to grind the beans. If you like to have smooth miso paste, you need to grind very small. If you think it is too dry to turn the beans inside the processor, add a little bit of water you kept from the pot you cooked beans with. ( add a little bit of Yudejiru.)
- Mix Kouji 500g and Salt 225g. (Keep 75g for later.)
- Mix #3 and #4 together. Mix well and if you need more liquid, add more Yudejiru. You need to make a ball shape when you press into the container. So, make the paste soft enough to make a ball.
- Clean the container: Use sake to clean and wipe container with paper towel. Use enough sake to clean. It need to be sanitized the container by alcohol in the sake.
- Make a handful ball with #5 mixture, press into the corner of the container first. Then fill all the way to the top. Keep pushing to add more mixture. Less air goes between the mixture, less percentage to get moldy.
- When you pressed in all the ingredients(mixture), sprinkle salt (75g) and sake on top of it.
- Cover with 2 layer of plastic wraps. 1st layer, try to seal the paste, not to get the air in so much. and the 2nd layer cover around the rim. (inside of the rid.)
- Put in the paper bag.
- Find the place not humid and keep until fall.
During fermentation, you might find some mold in the container. If that happened, open the rid and remove the moldy part away and reseal with salt and sake again. Do not worry. It is ok.
About 7 months later, taste the miso and if you like it move it to the refrigerator to stop the fermentation. If you keep it outside, it will be keep fermenting. Miso doesn't freeze, so you can keep in the freezer also. I usually repack into smaller container and stack them in the freezer.
Enjoy making miso ! Your homemade miso soup is 7 months away!