Making Miso Paste from Homegrown Corn and Beans

Visit Mike from Prome Cooks to learn about making miso.

Receive homemade miso and Koji starter from Mike.

Inoculate grain corn with Koji for about 5 days until it becomes white and fluffy, placing it on a radiator for warmth.

Cook black beans and allow them to cool completely.

Mix the cooled black beans with the inoculated corn and add 133% salt by weight of the total mixture.

Pack the mixture into a large crock, ensuring to remove all air pockets.

Let the packed mixture sit for at least 3 months to ferment.

Harvest shiitake mushrooms from logs for use in ramen.

Prepare miso ramen using the homemade corn and bean miso.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens