Learn how to make miso paste from rice koji and soybeans. This miso recipe is easy to do and produces strong tasting and flavourful miso. This miso will be excellent after 6 months but will develop even richer flavours after 1 year or more.
Transfer the beans to the jar, then cover with lots of water.
Soak the soybeans overnight (8 to 12 hours). Rinse and strain.
Place the beans in a large pot and cover them with water. Bring to a boil and cook the beans until they crumble easily between your fingers (3 to 4 hours).
Reserve about 1L of the cooking water. Strain the beans and allow them to cool.
Preparing the Miso Paste
In a food processor, puree the soybeans.
In the large bowl, combine the ground soybeans, koji, salt, and miso.
Mix well by hand.
If necessary, add cooking water to obtain a dough-like texture. The miso paste should remain firm when pressed in the palm of the hand. Normally, there should be no water oozing out of the dough when it is pressed.
Jarring
Pour boiling water into the jar to sterilize it. Let it stand for 10 minutes, then empty it.
Sprinkle 1 tbsp. of salt on the sides of the jar.
Transfer the miso paste to the jar a handful at a time.
Compress the paste well as you go along to avoid air bubbles. Use a pestle if needed.
Cover the miso paste with a disk of parchment paper or plastic wrap.
Sprinkle salt where the edge of the jar meets the parchment paper.
Fill the freezer bag with salt. Place it in the jar, pressing well so that the bag covers all the miso.
Close the lid of the jar.
Fermenting the Miso
Write on the jar the contents and the date of preparation.
Place the jar in a corner that is neither too hot nor too cool and away from direct light.
Let it ferment for at least 6 months. The longer the fermentation, the more complex and stronger the flavours. The miso will become darker and darker over time.
After a few months, 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.
Collecting the Miso
To collect your miso, remove the weight and the parchment paper. Remove any grey oxidized parts. As you scoop, you will reach a beige or brown layer.
Transfer to smaller jars and store in the fridge.
Notes
You can use fresh or dehydrated koji. The amount of water to add may vary. Watch for to the final texture of the mixture, which should be firm but not too wet.You can collect half of the miso for immediate consumption and let the other half ferment for a longer period. Transfer the miso to another jar, place a weight on it and let it ferment for a few more months.
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