Homemade Miso

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Beanpanda’s Miso Recipe

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homemade_miso_01

Ingredients ( Makes 1400 g Miso )

  • 600 g Organic Soy Bean
  • 1500 ml  Water  ( Cooking )
  • 500 g Rice Koji  ( What is Koji ? )
  • 180 g Sea Salt A
  • 50 g Sea Salt B
  • Vodka

Koji Amazon Link 👉 https://amzn.to/2TOW6d2

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homemade_miso_ing

Thank you so much to JC Yau for her very detail translation in English  ~? ? ?

Direction 

1. Wash soy beans then soaked overnight, next day pick away bad ones and those doesn’t expand, throw away the soaking water.

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homemade_miso_step_01

2. Boil soaked soy beans with 1500 ml water , once piping hot turn to lowest temperature to boil for another 30 ~ 60mins. When you can squeeze soybeans easily by finger that’s mean it is ok so stop boiling.

3. On the other hand, While boiling soybean, prepared your container and sterilise with alcohol. Mix well dry koji and sea salt in a sterilised wooden container.

homemade_miso_step_02

4. Blend all cooked soy beans in a blender with 60ml water from the previous beans boiling water to blend together otherwise too dry when blend.

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homemade_miso_step_03homemade_miso_step_04

5. Add all the well blended soy bean paste into the prepared wooden container which have koji and sea salt, then mix them well by hand slowly.

homemade_miso_step_05

6. Following by both hands make this soybean paste (part 5) into a ball shape, try to separate them into 10 portion, it is very important is to squeeze as much air as you can from this ball, to avoid other bad bacteria growing from inside. Try different angle up and down, left and right to squeeze air out with both hands.

homemade_miso_step_06

7. Prepare and sterilized your fermented pot, put all the soy bean ball one by one close together and pressed down, pressed firmly, do not let them have air. You may need to use your whole palm to keep pressing firmly all soybean ball into the fermented pot and make it flat. Tossing evenly on the surface with sea salt (sea salt B) , then cover the surface with baking paper to disconnect and reduce chance to let soybean contact with air (it is to avoid other bad bacteria growing), Use glad plastic bag to wrap up pebble rock as weight to put on top surface (anything that won’t grow mold), cover up with it’s own lid.

homemade_miso_step_07

8. Wrap the whole pot with Masking Tape/ OPP tape to avoid bacteria or dust to goes in, keep in somewhere cool and dry. Mark down your date of making. At least ferment for 9 months.

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homemade_miso_step_08

9.  About 1 month old , need to open up and check , need to check once every month. When open up you should smell very fragrance fermented bean/miso , if you see mold on top , just scoop away , make it flat again, spray some alcohol (e.g. vodka) on top cover back with the baking paper, change the glad bag for the pebble stone weight, do the same, cover back everything and let it continue ferment, let the nature do their job.

10. When one day you open up and found your miso turning from light colour to caramel brown colour or surface got a layer of soy sauce like viola perfect, however it is still not fully ready yet. When you open up get a small spoon to taste it , if it taste is full of bean fragrance then it is done and ready however if it is full of alcohol fragrance that’s mean failure and need to discard it not recommended to consume. Those are ready to consume keep in glass jar then in fridge.

homemade_miso_06

5 from 2 votes
Print

Homemade Miso

Ingredients

  • 600 g Organic Soy Bean
  • 1500 ml Water Cooking
  • 500 g Rice Koji
  • 180 g Sea Salt A
  • 50 g Sea Salt B
  • Vodka

Instructions

  1. Wash soy beans then soaked overnight, next day pick away bad ones and those doesn’t expand, throw away the soaking water.
  2. Boil soaked soy beans with 1500 ml water , once piping hot turn to lowest temperature to boil for another 30-60mins. When you can squeeze soybeans easily by finger that’s mean it is ok so stop boiling.
  3. On the other hand, While boiling soybean, prepared your container and sterilise with alcohol. Mix well dry koji and sea salt in a sterilised wooden container.
  4. Blend all cooked soy beans in a blender with 60ml water from the previous beans boiling water to blend together otherwise too dry when blend.
  5. Add all the well blended soy bean paste into the prepared wooden container which have koji and sea salt, then mix them well by hand slowly.
  6. Following by both hands make this soybean paste (part 5) into a ball shape, try to separate them into 10 portion, it is very important is to squeeze as much air as you can from this ball, to avoid other bad bacteria growing from inside. Try different angle up and down, left and right to squeeze air out with both hands.
  7. Prepare and sterilised your fermented pot, put all the soy bean ball one by one close together and pressed down, pressed firmly, do not let them have air. You may need to use your whole palm to keep pressing firmly all soybean ball into the fermented pot and make it flat. Tossing evenly on the surface with sea salt (sea salt B) , then cover the surface with baking paper to disconnect and reduce chance to let soybean contact with air (it is to avoid other bad bacteria growing), Use glad plastic bag to wrap up ceramic rock as weight to put on top surface (anything that won’t grow mold), cover up with it’s own lid.
  8. Wrap the whole pot with Masking Tape/ OPP tape to avoid bacteria or dust to goes in, keep in somewhere cool and dry. Mark down your date of making, At least ferment for 9 months.
  9. About 1month old , need to open up and check , need to check once every month. When open up you should smell very fragrance fermented bean/miso , if you see mold on top, just scoop away , make it flat again, spray some alcohol (e.g. vodka) on top cover back with the baking paper, change the glad bag for the ceramic stone weight, do the same, cover back everything and let it continue ferment, let the nature do their job.
  10. When one day you open up and found your miso turning from light colour to caramel brown colour or surface got a layer of soy sauce like viola perfect, however it is still not fully ready yet. When you open up get a small spoon to taste it , if it taste is full of bean fragrance then it is done and ready however if it is full of alcohol fragrance that’s mean failure and need to discard it not recommended to consume. Those are ready to consume keep in glass jar then in fridge.

25 thoughts on “Homemade Miso

  • Monday July 22nd, 2019 at 03:43 PM
    Permalink

    謝謝肥丁老師!等候一段時間過後,味噌真的變得褐黃漂亮,謝謝老師建議!期待時間熟成的味道~

    Reply
  • Thursday April 4th, 2019 at 03:56 PM
    Permalink

    if I do not have the rice koji can I still make the miso?

    Reply
    • Friday April 19th, 2019 at 02:31 PM
      Permalink

      Various enzymes are produced during the process of koji-mold growth on rice.
      These enzymes decompose starch in rice and proteins in soybeans, resulting in the delicious taste unique to miso
      Therefore, miso are not available without rice koji
      Check it out on Amazon

      Reply
  • Wednesday February 13th, 2019 at 02:36 PM
    Permalink

    5 stars
    肥丁您好:
    不好意思,正在嘗試做味噌,目前放到玻璃罐接近半個月左右,想請教若是感覺味噌比較乾,發酵程度比較有限,請問會建議再打開味噌添加水分,讓米麴可以有足夠的水分發酵嗎?還是目前就照這樣的狀況繼續觀察一段時間呢?
    不好意思,再向您請教,謝謝!

    Reply
    • Wednesday February 13th, 2019 at 11:39 PM
      Permalink

      米麴菌的繁殖不靠水份
      所以水是絶對不能後加
      因為水份會引進其他雜菌
      不利於米麴菌成為優勢菌種
      目前甚麼都不需要做
      耐心等候就可以
      米麴菌自然會把黃豆的營養分解
      時間長了便會變得軟爛

      Reply
    • Friday April 19th, 2019 at 02:37 PM
      Permalink

      加水不會加速發酵
      而且發酵之後加水
      較多不穩定發酵的因素
      我比較不建議
      還是繼續觀察一段時間吧

      Reply
  • Wednesday December 5th, 2018 at 08:45 PM
    Permalink

    請問為何要不見光呢?

    Reply
    • Wednesday December 5th, 2018 at 09:59 PM
      Permalink

      紫外線長時間照射食物會變質
      所以長時間發酵的食材都要避光

      Reply
  • Saturday May 19th, 2018 at 06:31 PM
    Permalink

    肥丁你好,請問現在經常30度以上,還適合開始製作嗎?

    Reply
    • Sunday May 20th, 2018 at 10:20 AM
      Permalink

      米麴菌耐高溫
      夏天也可以製作

      Reply
  • Monday April 30th, 2018 at 04:43 PM
    Permalink

    陶瓷石在哪裡買的?

    Reply
  • Tuesday September 19th, 2017 at 01:47 PM
    Permalink

    肥丁你好!我想問問如果唔方便買到咁高酒精嘅酒的話可以用咩代替呢?因為屋企冇飲開酒專登買支vodka 好似好無謂,而身在澳洲唔容易買到三蒸

    Reply
    • Tuesday September 19th, 2017 at 08:24 PM
      Permalink

      酒精度數不夠高,殺菌效果比較弱
      很多中國白酒度數也很高
      有些高樑度數也很高,小瓶有買
      也可以用來炒餸

      Reply
    • Wednesday October 5th, 2016 at 07:12 PM
      Permalink

      海鹽A混入黃豆泥裹面增鹹味
      海鹽B撒在黃豆泥表面
      使黃豆泥盡量少接觸空氣
      以防發霉

      Reply
  • Wednesday February 3rd, 2016 at 09:44 PM
    Permalink

    請教您為何我試做的味增煮起來有酸味?

    Reply
    • Wednesday February 3rd, 2016 at 09:46 PM
      Permalink

      變壞了便會有酸味,期間有沒有清理表面發霉的壞菌,再噴酒精燒毒嗎?

      Reply
  • Thursday November 26th, 2015 at 10:45 PM
    Permalink

    我兩個月後拿出來,表面灰白,有一些酒味,是不是已經壞了?

    Reply
    • Thursday November 26th, 2015 at 11:12 PM
      Permalink

      有酒味表示正在發酵中,用白酒噴一下湯匙,抹乾,把灰白的一層刮走,重新鋪烘培紙,蓋好繼續發酵就可以了

      Reply
  • Wednesday March 4th, 2015 at 11:38 PM
    Permalink

    請問製成品可以保存多久?

    Reply
    • Thursday March 5th, 2015 at 12:22 PM
      Permalink

      發酵食品是活的,放在冰箱只是延緩其發酵速度,放冰箱 1 ~ 2 年都可以,味道會更醇更香

      Reply

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