Recipe: Appetizing My Family's Mild Sweet Miso

Recipe: Appetizing My Family's Mild Sweet Miso Delicious, fresh and tasty.

My Family's Mild Sweet Miso. Miso is a fermented paste made with soybeans and rice or barley that's known for its umami flavor, the so-called fifth taste. Besides being a mighty flavor agent in Japanese cuisine, miso paste is also a nutritional powerhouse of probiotics and antioxidants. That's a lot of goodness concentrated in one little dollop of miso.

You can get a whole variety of homemade sauce with varying flavors by using different miso.

Mild, sweet or pungent - you decide.

Unlike bottled seasoning sauces, this homemade sauce is free of processed ingredients and MSG (monosodium glutamate).

You can have My Family's Mild Sweet Miso using 4 ingredients and 12 steps. Here is how you achieve it.

Ingredients of My Family's Mild Sweet Miso

1. It’s 1 kg of Soy beans.

2. You need 1 kg of Rice koji.

3. You need 490 grams of Salt.

4. You need 250 grams of Starter miso (use storebought miso).

I enjoy using different organic miso from Hikari Miso.

A common miso often described as sweet and mild.

It's made with fewer soybeans and more white rice koji and ferments for between one and three months.

What it is: White miso (which is actually light yellow in color) is made with fermented soy beans and rice.

My Family's Mild Sweet Miso instructions

1. Soak the soy beans overnight (12 hours) in about 3 times the amount of the beans of water. Drain off the soaking water. Put the soy beans in a "no-water pot" (a pot that doesnt require the addition of a lot of water), add just enough water to cover the beans, and start cooking. (If you cook the beans in a regular pot with lots of water, it may take about 3 hours.).

2. If you cook the beans in a "no-water pot" for about 30 minutes, the beans will become soft enough the mash with your fingers. (Theyll still be firm, but you can mash them.) Mash the beans up with a potato masher or in a food processor (while the beans are still warm)..

3. Put the salt and rice koji in a bowl, and rub them together with your hands..

4. Sterilize a miso pot with boiling water, then wipe it with a piece of cotton wool impregnated with shochu (a high alcohol distilled white liquor). Put half of the starter miso (storebought miso) to the pot (about 125 g) and spread it on the bottom..

5. Combine the salt and koji mixture from Step 3 with the mashed soy beans from Step 2 in a bowl. Add the remaining starter miso, and mix well..

6. Form the mixture into balls..

7. Put the balls into the pot from Step 1 little by little leaving no gaps..

8. Push down hard with your palms to level out the surface..

9. Cover the miso with plastic wrap so that its not exposed to air. Place a weight on top..

10. Cover the pot with a lid, and wrap it up with newspaper. Put the pot in a cool, dark place. Check on it every 3 months. It should be ready to eat after the summer..

11. ☆ If a soy sauce like liquid comes out of the miso, just mix it in. ☆ If mold grows on the miso, just scoop off that part. ☆ When the rainy season in June is over, mix the miso up from the bottom to expose it to air. Its a good idea to wipe down the pot with shochu again at this time..

12. ☆ The equipment you need ☆ A miso pot; a large pot; a large bowl; a potato masher or a food processor; a weight, or use a bag of salt as a weight instead; plastic wrap; newspaper; string..

It's fermented for a short period of time, which makes it more mild and sweet in taste.

Since it's the most mild kind of miso, it's also the most versatile.

If you're buying only one miso to use in a bunch of recipes, this is the best choice.

Perhaps my shiro miso is unusually mild..

I can't wait to make this for my family.