手作り 少量みそ【おいしい食べ方】生協の宅配パルシステム

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 soybeans in water for 12-24 hours until fully hydrated.

Drain and rinse the soaked soybeans.

Steam the soybeans for 30-45 minutes until tender.

Mash the steamed soybeans until smooth or slightly chunky, depending on preference.

Combine the koji rice and salt in a bowl, mixing well.

Add the mashed soybeans to the koji mixture and blend until uniform.

Transfer the mixture to a clean, airtight container.

Press the mixture down firmly to remove air pockets.

Seal the container and store in a cool, dark place for fermentation.

Let the miso paste ferment for at least 3 months, checking periodically.

Taste the miso paste; if it's fermented to your liking, it's ready to use.

Cooking Techniques

Spice Level:

Allergens