Recipe: Tasty Homemade Miso

Recipe: Tasty Homemade Miso Delicious, fresh and tasty.

Homemade Miso. Making your own homemade miso from scratch is fun and is not hard to make. It is totally worth the effort and time! Make your very own Japanese miso soup from scratch.

There are many regional styles and traditional ways to make miso and the Japanese are the masters of this ancient fermented food.

Homemade miso is a tasty all-purpose seasoning.

If you aren't quite sure what to do with miso paste (besides a making traditional miso soup) then here are a few ideas: Soups: Try a hearty miso soup or a Japanese noodle soup.

You can have Homemade Miso using 6 ingredients and 22 steps. Here is how you cook that.

Ingredients of Homemade Miso

1. You need 1 kg of Dried soy beans.

2. Prepare 2 kg of Raw rice koji.

3. It’s 1 of 7/10- kg Dried koji (see Step 19).

4. You need 650 grams of Natural salt.

5. You need 400 ml of Cooking liquid from the soy beans.

6. It’s 1 kg of Salt for weighting down (or a rock).

My simple step-by-step instructions on How to Make Miso will guide you through this process.

Once it is made, you can use the amazing fermented paste for many delicious Japanese dishes!

First, miso takes just an hour or two of active prep but needs at least six months to a year to ferment.

Next, miso doesn't require a lot of technical knowledge, but technique can make or break the finished product.

Homemade Miso step by step

1. Soak the beans overnight (12 hours). Thoroughly clean the container in which you plan to make the miso and disinfect it by wiping it down with white liquor..

2. Cook the beans until they become soft to the touch while skimming off any scum. If using a pressure cooker, cook them for 8 minutes, then release the pressure to cool immediately..

3. Drain 1 sauce pan worth of beans, reserving the liquid. Allow the beans to cool to the touch, then place them in a thick Ziploc bag..

4. Wrap the bag in a towel, and mash the beans by stepping on them..

5. Blend them in a food processor until it becomes like a paste. Repeat the steps with one more sauce pan of cooked beans..

6. Blend it to your preferred texture, and then cool it the touch..

7. In a large bowl, thoroughly break up the large chunks of koji..

8. From the listed amount of salt, set aside a handful, then thoroughly mix the rest of the salt with the koji..

9. Mix the cooled beans with the koji. If its too hard to mix, add a bit of the cooking liquid from the beans. The consistency should reach the firmness of your earlobe..

10. Once the miso is the right consistency, form it into hamburger patty-sized balls, pressing out as much air as possible..

11. Forcefully throw the balls of miso in container that was sterilized with white liquor (to release any pockets of air)..

12. Punch down on the miso, until all of the air is pressed out, then flatten the surface..

13. Sprinkle the top with the remaining handful of salt. Rub some salt on the inside of the container as well..

14. Put the salt or rock for weight in a bag, and put it on top of the miso. Store the container in a cool place..

15. After a month or two, flip the miso over. You can start eating the miso after the summer. To flip the miso over, repeat Step 11, reversing the position of the miso, from bottom to top..

16. Make sure to apply another handful of salt on the inside of the container after flipping over the miso to prevent mold growth..

17. Here is how it looks after its wrapped. Note: The miso in the picture was made with black beans, so it's darker..

18. After 6 months to a year, you will have delicious miso..

19. Add water to 1.7-1.8 kg dry koji to make it 2 kg. If using rice or wheat koji, wait an hour before use, and if using bean koji, wait about 3 hours..

20. Saltiness: Salt level (%) = weight of salt / (weight of cooked beans + koji + cooking liquid from the beans used to adjust the firmness + salt) x 100.

21. When I make miso, the cooked beans weigh about 2.6 times the dried beans, and the amount of salt is about 10-12%..

22. This misos salt level is, 0.65 kg / 1 kg × 2.6 times ＋ 2 kg + 0.4 kg ＋ 0.65 kg) × 100 ＝ 11.5％.

Lastly, miso is one of the most forgiving fermented foods, and at most you risk a little surface mold you can scrape off.

Since switching over to homemade miso, the amount I use has more than quadrupled.

Even economically it makes sense to make it at home.

If you're looking to make authentic Japanese miso soup, you will have to use dashi as the.

Make the miso soup fresh with the frozen dashi yield a better result.