Making MISO

Miso is an essential ingredient in Japanese cooking. In the past, each family made their own miso by hand, but nowadays, supermarkets sell various kinds of miso. Even so, the taste of homemade miso is exceptional. Every year, our group carefully makes miso using organic domestic soybeans and koji, preparing it during the cold months of February and March.

３ingredients + 1

1. soybeans
   We use organic soybeans from Tokorozawa, Saitama prefecture.
2. Koji
   We are using a various kind of Koji every year. This year, We use Rice Koji, Germinated brown rice Koji, and Barley Koji. Using Rice Koji, Miso will be a little bit sweater.
3. salt
   Sun-dried salt from Vietnam. We were using Okinawa salt, but now it's too expensive. Vietnam salt is enough good quality.
4. soybean cooking water
   Soybeans have to be boiled for over 5 hours. That boiled soup is tasty, with a lot of Umami. We can't through our this soup.

The process is simple

Before making : Wash beans and soak in a lot of water for at least 24 hours.

1. Boil in plenty of water for at least 5 hours.
2. Cool the boiled soybeans to below 40 degrees Celsius and mash them thoroughly.
3. Sprinkle salt on the koji, mix well, and make sure the salt is well incorporated.
4. Then, add the soybeans and soybean cooking water, and mix well, until soft as an earlobe.
5. Pack the soybeans into a container to prevent air from getting into the paste.
6. Flatten the surface, cover with salt and plastic wrap.
7. Put a lid and a weight on it. And keep in a cool and dark place.

Be careful of mold

In hot summer, should be careful of mold. White mold is okay, but blue, red, black and yellow mold is not good, so remove it when we find it.
It will be ready to eat after it has matured for at least six months through the hot summer.
The shorter the aging period, the more aromatic and sweet the taste. The longer it is aged, the richer and more flavorful it becomes. To increase the nourishing effect of miso, it is recommended to age it for more than one year.