Making miso takes 2 days, but it is not end until 6 months later only you get to use the product.
It may sound daunting, but the method is actually simple and the result is totally enjoyable and worth the effort
Day①
1.Wash soybean
2.Soak soybeans for 18 hours (do not cut !)
Day②
1.Cook soybeans (pressure cook – 20 mins; simmer – 3 to 4 hours)
2.Mash soybeans
3.Combine soybeans, salt, and koji
4.Pack the mixture into a jar
5.Store the miso and wait for 6 months…
Simple Ingredients
・200 g dry soybean
・1pack of this dried rice koji
・130 g salt
・1/2 cup the water soybean cooked in
・ 5g salt for sprinkle
Equipment
・large pot to soak and cook soybeans
・potato masher or a stand mixer with mincer attachment
・4Litter container to set miso ferment
・alcohol to wipe the the container
