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How to Make Miso (Fermented Soybean Paste)

Updated on April 9, 2019
emimemo profile image

I am writing this article to share the information for my family and friends. If you like this article, please enjoy sharing too.

How to make miso (prepare for the fermentation)

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You can mix in the bowl too. Easier to mix in the plastic bag.Press the paste. Less air inside is better.
You can mix in the bowl too. Easier to mix in the plastic bag.
You can mix in the bowl too. Easier to mix in the plastic bag. | Source
Press the paste. Less air inside is better.
Press the paste. Less air inside is better. | Source

Miso Ingredients inside the container

This container is too big for the amount. Less air space is better to avoid the mold.
This container is too big for the amount. Less air space is better to avoid the mold. | Source
This is better amount for the container.
This is better amount for the container. | Source

How to make homemade Soy bean Miso

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 )
  • Strainer
  • Paper towel

How to prepare the miso

  1. 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.
  2. 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.
  3. 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.)
  4. Mix Kouji 500g and Salt 225g. (Keep 75g for later.)
  5. 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.
  6. 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.
  7. 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.
  8. When you pressed in all the ingredients(mixture), sprinkle salt (75g) and sake on top of it.
  9. 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.)
  10. Put in the paper bag.
  11. 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!

by emimemo

Where to keep the miso

Find the location to keep this Miso Bin. Not Humid area. Maybe in the cabinet in the kitchen or on the shelf of the basement.
Find the location to keep this Miso Bin. Not Humid area. Maybe in the cabinet in the kitchen or on the shelf of the basement. | Source

How I start making Miso.

I have been making homemade miso for many years now. When we used to live in Los Angeles, I was in the group which teaches Japanese language and culture to children. They also had special events to share the Japanese culture. Making miso was a part of the event. After we moved to another state, I asked my good friend in LA to send me Koji, so I can keep making miso. (The location I live is hard to get Japanese products.) My local friends asked me to share the information how to make miso. That group of members became double in the following year and that number keeps growing. Once you make it, you can not stop because it is so easy to make and taste so great! I can make healthy organic miso because my good friend send me Koji every year. I appreciate her help and kindness every time when I eat miso soup.

2019 Miso Prepared!


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    • emimemo profile imageAUTHOR


      11 months ago from USA

      You can use chickpeas. My friend said Chickpea miso is sweater than soybean.

    • profile image


      5 years ago

      That's an astute answer to a tricky qusiteon

    • profile image


      6 years ago

      Excuse that last comment.

      I am really happy to see miso is simple, meticulously arranged patience, like most ferments! Can you get soy or do you have to make those other dengjang whatnot pastes? I'm gonna try this. soy costs....chickenfeed....


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