How to make your own miso paste

Soak soybeans overnight in water to rehydrate them.

Drain and rinse the soybeans.

Steam the soybeans for 90 minutes until tender.

Cool the soybeans to room temperature after cooking.

Mash the soybeans until they have some texture, but are mostly smooth.

Prepare the koji by rehydrating dried koji in water for about 30 minutes if using dried.

Combine the mashed soybeans, koji, and salt in a bowl, mixing until well incorporated.

If the mixture is too dry, prepare a 4% salt brine by mixing 4 grams of salt in 100 ml of water, then add it bit by bit to the miso mixture until the right texture is achieved.

Transfer the mixture to a large wide mouth glass jar or other fermentation container, pressing down to eliminate air pockets and smoothing the top.

Cover the container with a cloth or lid to allow fermentation to occur.

Let the miso ferment for a period of time, which can vary based on desired flavor intensity, typically from 1 to 3 months for a lighter miso, or longer for a darker miso.

Cooking Techniques

Equipment Needed

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Dietary

Allergens