Miso making by simple ingredients. Only Soybeans, Salt and Koji.
Left = Sea salt ( Bought from health food store at Smith Street)
Right : Rice Koji (Brought from Japan) *Rice Koji is now available from Fuji Mart in South Yarra, Melbourne.
Cook soaked soybeans until it become soft.
Mmmm, looks still hard. Need to cook bit more.
This time, we didn’t have enough time to cook soybeans.
When you start making miso, make sure you have enough time !! If you cook soybeans really soft, then everything goes easy after that.
Now, smashing cooked soybeans.
We tried to use many different smash tools.
(If soybeans is soft in this stage, you can just press them by hands with no problem)
Friends were cooking other thing, so pumpkin and potatos on the table is not for Miso ♪
We used food processor, too ! (it was quick)
Now, mix smashed soybeans and Rice Koji+Salt.
Mix well. Mix well.
Soybeans seems bit too wet. But don’t worry. Koji will work for you well for another 6 to 12 months
then hope they make yummy Miso at the end !
So, just mix Soybeans and Koji well at this stage.
Tada~~♪♪
Now you need to put them into container to keep 6 to 12 months.
Put them tightly, so that no air in the container.
If there are air pockets, then it might cause for having molds.
Make the surface to flat.
Put the plastic wrap on the surface, then place lid.
Store it in cool place for about 6 months at least.
Normally, I store 12 months. (Some people store 3 years!!)
Miso growing report will be following !!!
Cooking With Koji 
With making miso, what is the ratio of soybean (dried weight) to koji and salt?
Thanks,
Winnie
There is no ruled ratio.
If you use more koji than soybean, miso become sweeter.
If this is your first batch, then why don’t you try same weight, for example, 1 kg of dried soy bean,
1 kg of Koji, and 350g of salt.
Then for your second batch, you can change the ratio as you like. Use natural salt.
Good luck.