How to make Homemade Miso Paste 〜手作り味噌〜 | easy Japanese home cooking recipe

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 soybeans and select out any bad ones.

Soak the soybeans in water for at least 12 hours, preferably 24 hours.

Drain the soaked soybeans and place them in a pot, covering them with water.

Bring the water to a boil, then reduce heat to low and cook for 3 to 4 hours, adding water as needed to keep the beans covered.

In a separate bowl, mix 500 g of koji rice with 200 g of sea salt.

Once the soybeans are soft, drain them but reserve the cooking water.

Smash the cooked soybeans inside a thick plastic bag until smooth.

Mix the smashed soybeans with the koji and salt mixture, adjusting texture with reserved cooking water as needed.

Transfer the mixture back into a clean plastic bag, squeezing out as much air as possible.

Place the mixture in a container, cover the top with salt, and seal it.

Place a second plastic bag filled with water on top to weigh it down.

Store in a cool, dark place and check for mold monthly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens