Miso Recipe - Japanese Cooking 101

koji rice

💰Cheaper: barley

Barley can be used to create a different flavor profile.

salt

💰Cheaper: sea salt

Sea salt is often less expensive and can be used in the same way.

Rinse the dried soybeans.

Soak the soybeans in a pressure cooker with water overnight without heat.

The next day, clean the container for the miso by wiping the inside surface with shou or strong liquor like vodka.

Cook the soybeans in a pressure cooker for about 30 minutes after bringing to full pressure, or use a regular pot until the beans are soft.

Strain the water from the cooked beans and place them in a food processor to make a smooth paste, leaving some small pieces.

Transfer the bean paste to a large bowl and add salt and koji rice, mixing very well.

If the mixture is too dry, add bean water a tablespoon at a time.

Shape the paste into several balls, squishing well to remove air, similar to making onigiri rice balls.

Pack the balls into the prepared container, pressing down firmly to make the surface flat.

Sprinkle some salt on the surface of the miso and place a sheet of plastic wrap over it, making it stick to the surface.

Put a weight of at least 1 kg, such as a bag of salt or stones, on top of the miso.

Cover and leave the miso in a cool, dark place for a year or two.

Check the surface a couple of times within the first 6 months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens