【材料３つ！2日で完成！自家製味噌作り方/How to make homemade miso】🔶ヨーグルトメーカーで作る簡単お味噌作り🔶短期間で作れて風味豊かで美味しいお味噌🔶

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 the dried soybeans in 750ml of water.

Boil the soaked soybeans in 500ml of water until tender.

Mix the boiled soybeans with 200g of dried rice koji and 70g of coarse salt.

Place the mixture in a sterilized container and ferment at 60℃ for 24 hours.

Adjust fermentation time based on the aroma and color of the miso.

If desired, blend the finished miso for a smoother texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens