おからと豆乳で簡単味噌の作り方【日本料理レシピTV】

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.

In a large bowl, add the rice koji and crumble it well with your hands.

Continue to knead until it no longer makes a sound and becomes soft.

Add salt and mix thoroughly.

Add okara and mix well, then add soy milk and knead to combine.

Form into 5-6 balls while removing air.

Pack tightly into a storage container, ensuring no air pockets remain.

Sprinkle salt on the surface, cover with plastic wrap, and place a weight on top.

Check every month for mold, and allow to ferment at room temperature for 2 to 6 months.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens