失敗しない！ 基本の自家製味噌の作り方

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.

Soak the soybeans overnight and then boil them until soft.

Mash the boiled soybeans and mix in the rice koji and salt.

Add water and mix until well combined.

Transfer the mixture into a container and press down firmly.

Cover with a weight (salt for pressing) and let it ferment.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens