First you will need some Koji. You can buy these from a Koji shop, ins Japanese supermarkets on over the Internet. It comes in a plastic packet and it looks like rice.
Now you need to prepare the soy beans. We recommend using dried soy beans that have been soaked in water overnight. You then need to cook them for a few hours on a low heat until they are soft enough to squash easily with your fingers.
The soy beans need to be mashed into a paste. There are lots of ways to do this. You can use a mortar and pestle, a food processor, whatever is easiest. This time we used a plastic bag and mashed them with our hands and a wooden rolling pin.
You might need to add a bit of water from the boiled soybeans to soften the mix up. The softness should be the same as what you want the final miso paste to be. The texture will be the same. Once you have the texture right you need to roll the paste into balls about the size of a baseball.
Store the pot for 6 months. Some where out of the sun and out of the way.
Stay tunned and we’ll show you how it turns out!