How to make miso (fermented soybean paste)

Hi travelers, this is Kumi. If you're staying home and looking for a new activity, why don't you try making miso paste? This is my mom's way. :)

/// Ingredients ///
soy beans 200g
koji mold 200g
salt 100g


/// Day 1 ///

Wash soybeans.


Soak soybeans for 18 hours.


/// Day 2 ///

Simmer the soybeans for 4-5 hours.


Skim off foam.


While you're doing this, mush koji mold.


Add salt.


Mix them.


Now, let's get back to the soybeans. When the soybeans become soft enough...


Strain water (*keep the water)


Mush soybeans.


Mush, mush, mush...


Mush, mush, mush...


Once the mushed soybean got soft and cold, add it to the koji and salt.
(*if you do this when the soybean is still hot, fermentation won't happen properly)


Mix them well.


Add the drained water and knead the mixture well.


Put this into a bag.


Remove the air completely.


Put the bag in another bag and leave it for 6 months.


I am very looking forward to this autumn!

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