This handbook is designed to guide you in using the Fermentation Revolution Miso Making Kit.
The miso kit makes it easy to prepare miso at home! It contains the equipment and ingredients to make up to 1.7 kg of miso.
To learn how to make your own miso, you can also read our complete guide to making your own miso.
The miso making kit includes:
- 500g organic soybeans (produced in Quebec or Ontario).
- 500g koji rice for miso (produced in Montreal).
- 2 x 125g salt (no additives).
- Large durable plastic bag (food-grade) to fill (used as weight).
- User guide (this document).
You Will Also Need (Not Included):
- Food processor
- Large saucepan
- Large mixing bowl
- A 1.5kg weight to put in the plastic bag (salt, marbles, pebbles, legumes)
- Cellophane or parchment paper
What Type of Miso Do You Want to Make?
Our miso kit is designed to create the 3 main types of miso: white miso (or sweet miso), yellow miso, and red miso (or “aka miso”).
Read the characteristics of each miso to choose your adventure!
White Miso (“Shiromiso”)
White miso is mild, delicate, and slightly sweet. It is not very fermented. It is the least salty and mildest miso: it has floral notes and pale, creamy colour. White miso does not keep as long as other types of miso. In addition to making miso soup, it is perfect in sauces and fish marinades.
Fermentation time: 2 to 8 weeks.
Yellow Miso (‘Shinshu Miso’)
Yellow miso ferments longer than white miso and contains a smaller percentage of koji. This type of miso has a stronger flavour and colour than white miso. However, yellow miso is still quite pale (yellowish to light brown) and slightly sweet. It is very versatile in cooking.
Fermentation time: 6 months.
Red Miso (“Akamiso”)
Red miso is the most common. It has a particularly strong flavour, as it takes much longer to ferment. It is also saltier than white and yellow miso. The deep umami flavour of red miso can overwhelm mild dishes but is perfect for soups, braised dishes, and rich glazes.
Fermentation time: 1 year or more.
The ingredients of the three types of miso are the same. All that changes is the amount of soy, the amount of salt, and the fermentation time.
- 170g (1 cup) of soybeans
- 500g koji rice for miso
- 40g (2 ½ tbsp.) salt
- 250g (1 ⅓ cup) soybeans
- 500g koji rice for miso
- 75g (4 tbsp.) salt
- 500g soybeans
- 500g koji rice for miso
- 200g (11 tbsp.) salt
Optional: If you have unpasteurized miso that you particularly like, you can use it to inoculate your own miso (50g, or ¼ cup of miso). The flavour and microorganisms of the added miso (called “seed miso”) will be passed on to the new recipe.
How to Make Miso (step-by-step)
There are four steps to making miso:
- Cook the soybeans.
- Mix all the ingredients.
- Put the miso paste in the jar.
- Ferment at room temperature.
The Day Before: Soaking the Soybeans
- Rinse the soybeans in plenty of water.
- Transfer the beans to the large saucepan. Cover with 2L of water.
- Soak the soybeans overnight (8 to 12 hours).
Same Day: Making the Dough
Wash all equipment well and make sure your hands are clean.
Cooking the soybeans
- Drain and rinse the soybeans.
- Transfer the soybeans to the saucepan and cover them with water. Bring to a boil and let simmer until beans crumble easily between your fingers (usually 3 to 4 hours). If the water no longer covers the soybeans, add more water as needed.
- Reserve about 1L of the cooking water. Drain the beans and let them cool to room temperature.
- In a food processor, puree the soybeans.
- In the large bowl, combine the crushed soybeans, koji rice, miso (optional), and ¾ of the recipe’s salt. Reserve the remaining ¼ of salt for jarring.
- Mix well with your hands. If necessary, add cooking water to obtain a dough-like texture.
- The miso paste should remain compact when pressed in the palm. However, no water should ooze out of the dough when pressed.
- Pour boiling water into the jar to sterilize it. Let it stand for 10 minutes, then empty it.
- Sprinkle 1 tablespoon of the remaining salt and distribute it evenly in the jar.
- Transfer the miso paste to the jar a handful at a time. Compress the paste well as you go along to avoid any air bubbles.
- Cut a sheet of parchment paper (or cellophane) of the same circumference as the jar.
- Cover the miso paste with parchment paper (or cellophane). Press down well so that the paper covers the entire surface of the miso.
- Sprinkle the remaining salt at the junction between the jar wall and the sheet.
- Place the bag in the jar, pressing down well so that the bag covers every inch of the miso. Fill the bag to a weight of about 1.5 kg (with salt, beads, etc.)
- Close the lid of the jar.
- Write on the jar what it contains and the date of preparation.
- Place the jar in a corner that is neither too hot nor too cool, away from direct light.
Let it ferment for 2 to 8 weeks.
Let it ferment for 6 months. After a few weeks, a dark liquid will accumulate on the surface of the miso. This liquid is tamari. You can collect it and use it to replace soy sauce.
Ferment for 1 year or more. The longer the fermentation, the more complex and stronger the flavours. The miso will get darker and darker with time.
Note: After a few weeks, a dark liquid will accumulate on the surface of the miso. This liquid is tamari! You can collect it and use it to replace soy sauce.
To gather your miso, remove the weight and the parchment paper. Remove any grey oxidized parts. By digging, you will reach a beige or brown layer.
To get a smooth paste, grind in a food processor.
Transfer to smaller jars and store in the fridge.