ONE DAY MISO | How to make Miso in 1 day | Do not watch if you don’t have a rice cooker

Wash and soak the soybeans in water for at least 6 hours to overnight.

Cook the soybeans in a pressure cooker for 5 minutes until soft.

In a large bowl, mix the cooked soybeans with the same amount of rice koji and salt.

Process the mixture into a smooth paste while the soybeans are still warm.

Add 350 milliliters of cooled boiled water to adjust the consistency of the mixture.

Transfer the mixture to a rice cooker bowl and set it to keep warm for 30 minutes.

Check the temperature to ensure it is between 55 to 60 degrees Celsius, then cover with a damp kitchen towel.

Stir the mixture after 3 to 4 hours to even out the moisture and flatten the surface.

Continue fermenting for a total of 8 hours, adjusting the rice cooker as needed to maintain temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens