Making Miso From Scratch

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.

Thats because it is rice, mostly. Rice Koji is the bacteria surrounding the rice. The bag on the left is Koji and the bag on the right is salt.

Next you want to combine the salt and Koji in a big bowl. Mix it well with your hands.

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.

It took a little while.

But we got there. Once the beans are a pretty consistent paste, add them to the koji and salt prepared earlier.

And mix them together too.

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.

Now the fun part. Put a plastic bag into a bucket or pot and throw the balls in one by one. You do this to get rid of all the air bubbles.

Now give the paste a flat surface and sprinkle a bit of salt on the top.

Seal the plastic bag airtight making sure you get all the air out. A really good way of doing this is to push as much with your hands then use a straw to suck out the very last bit of air.

Finally, after you’ve tied the plastic bag, weigh it down with another bag of salt. This will also keep the temperature cool.

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!