Not my mother's recipe, but one that a friend has used. Once you've had homemade miso, you will not be able to eat the stuff that is sold in the store. I've never made this recipe so I don't know the yield.
My Private Note
Units: US | Metric
- 1Sterilize all utensils in boiling water before preparing to make miso.
- 2Rinse the soybeans and soak in the water overnight or until the soybeans have approximately doubled in size.
- 3Bring a large pot with the soybeans and soaking water to a boil, reduce heat to simmer and cook, covered, for 3 to 4 hours or until soybeans are soft.
- 4The soybeans can also be cooked in a pressure cooker.
- 5Put the soaked beans with the soaking water in a pressure cooker and cook at max pressure for 40 minutes.
- 6Consult your pressure cooker manual for additional instructions.
- 7Drain the beans into a colander, RESERVING the liquid.
- 8While the beans are still hot, by hand, mash the beans until only about one-third of the soybeans are whole.
- 9Allow the beans to cool down to about 90-95 degrees F.
- 10Use a thermometer!
- 11Koji is like yeast, if the soybeans are too hot, it will kill the cultures.
- 12Take 200 ml of the reserved liquid (adding additional filtered water as needed) and dissolve the salt.
- 13Add this liquid slowly to the soybeans while stirring continuously.
- 14Crumble the koji into the miso mixture and with your clean hands mix until you obtain a smooth mixture.
- 15To ferment the miso, use a heavy, glazed, ceramic, food-safe container.
- 16Rub the inside of the container with 1 teaspoon of salt and add the miso mixture.
- 17Level the miso surface and sprinkle 1 teaspoon of salt across the surface, to prevent unwanted molds and bacteria from spoiling the air-exposed areas.
- 18Cover the miso with piece of parchment paper cut to fit the container exactly.
- 19Press the paper firmly on the miso, smoothing out wrinkles and bubbles.
- 20Top with a round wooden lid that just fits in the container (sitting directly on top of the miso) and about 10 pounds of weights.
- 21My mom uses boiled-clean river rocks.
- 22Cover the top of the container with wax or parchment and tie in place with cotton kitchen string.
- 23If your container is large enough, you can repeat the steps above on subsequent days to make more batches of miso, making sure to leave several inches of headspace to be able to sufficiently cover, weight and wrap the container.
- 24Remember to salt the container and the top of the miso each time you make additions to the container.
- 25Place the miso container in a dark, clean, cool room.
- 26The miso will be ready after 12 months fermentation.
- 27During the fermentation some liquid (tamari) will rise to the surface.
- 28If no liquid tamari is seen on the surface then the pressing weight must be increased.
- 29Don't peek.
- 30Opening the container while it is fermenting causes it to lose quality.
- 31You'll need to check it occasionally to make sure that the tamari is rising to the top, but this should be done infrequently, once every couple of months or so.
- 32This miso can be kept in the container for a few years.
Nutritional Facts for Miso
Serving Size: 1 (1162 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 692.0
- Calories from Fat 322
- Total Fat 35.8 g
- Saturated Fat 5.1 g
- Cholesterol 0.0 mg
- Sodium 62803.8 mg
- Total Carbohydrate 39.7 g
- Dietary Fiber 24.0 g
- Sugars 12.0 g
- Protein 66.5 g
The following items or measurements are not included:
dried rice koji