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Homemade Miso

肥丁

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Beanpanda’s Miso Recipe

Ingredients ( Makes 1400 g Miso )

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

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.

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 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.

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 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

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

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