How to Make Miso Paste at Home | Homemade Miso Recipe

Place the soybeans in a large bowl and cover them with plenty of water. Let them soak for at least 8 hours until they double in size.

Drain the soaked soybeans and transfer them to a pressure cooker. Cover with fresh water, close the lid, and cook over medium heat. Once the pressure cooker reaches full pressure, turn off the heat and allow it to cool naturally until all pressure is released. Drain the cooked soybeans, reserving about 1 cup of the cooking water.

Place the rice koji in a large bowl, break it into pieces, and mix it with the salt.

Mash the soybeans using a food processor until smooth. Add the reserved cooking water as needed to achieve a smooth paste.

In a large bowl, combine the mashed soybeans, rice koji, and salt. Mix thoroughly until all the ingredients are well incorporated. If the mixture is a little hard, add some reserved cooking water.

Form the soybean mixture into balls. Pack them tightly into the container, pressing down to eliminate any air pockets. Cover the surface with plastic wrap to prevent air contact. Place a weight on it and cover with a cloth.

Let it ferment for 6 months to a year in a cool, dark place. Once it reaches your desired taste, transfer it to a container and store it in the refrigerator.

Cooking Techniques

Equipment Needed

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