How to make Miso Paste
About recipe
Miso is a traditional Japanese fermented seasoning made from a combination of soybeans, koji (cultured grains), and salt. The process of fermenting these simple ingredients results in a rich and complex paste that has been a cornerstone of Japanese cuisine for centuries.
Homemade miso offers a unique depth of flavor and nutritional benefits that are difficult to match with store-bought options. The fermentation process not only enhances the taste but also produces probiotics, which can support gut health and digestion. By making your own miso, you can customize its flavor profile—from sweet and mild to robust and salty—based on the fermentation time and ingredient proportions.
Miso paste is incredibly versatile and can elevate a variety of dishes:
- Soups: Use it to create the iconic miso soup or enhance broths for ramen or stews.
- Marinades: Mix miso with ingredients like soy sauce, mirin, or ginger to create flavorful marinades for vegetables, tofu, or fish.
- Dressings and Sauces: Incorporate miso into salad dressings, dipping sauces, or even pasta dishes for a savory umami boost.
- Spreads: Blend miso with butter or tahini for a unique spread on bread or crackers.
By adding homemade miso to your cooking, you’re not just enhancing flavor—you’re connecting with a centuries-old tradition that combines the art of fermentation with the joy of cooking. Whether you’re exploring new flavors or looking to add healthy, fermented foods to your diet, miso is a must-have in every kitchen.
Ingredients / Makes 1kg of miso paste
- 300g of dried Koji
- 200g of soy beans
- 120g of salt
- Water: 100cc - 120cc for dried koji
- Water: As needed
Instructions
- 1. Prepare the soybeans
- ・Rinse the soybeans 2-3 times with clean water.
- ・Soak the soybeans in water for at least 12 hours (overnight is ideal).
- ・After soaking, boil the soybeans in a large pot for 2-3 hours until very soft. They should mash easily between your fingers.
- 2. Mix the koji and salt
- ・Combine dried koji, 100 - 120 ml water, and salt in a bowl. Mix well and let them rest for 30 minutes.
- 3. Mash the soybeans
- ・Drain the boiled soybeans and let them cool to around 40°C (104°F).
- ・Mash the soybeans with a food processor or masher. Make the texture as smooth or chunky as you prefer.
- 4. Combine soybeans and koji mixture
- ・Mix the mashed soybeans and the koji mixture until fully combined.
- ・Add clean water little by little until the mixture becomes soft and dough-like-similar to the softness of an earlobe.
- 5. Form miso balls
- ・Take small portions of the mixture and shape them into balls. This helps push out any air pockets.
- 6. Pack the miso into a container
- ・Sanitize the fermentation container with alcohol spray.
- ・Press the miso balls firmly into the container, making sure no gaps remain.
- ・Sprinkle a small amount of salt over the surface to prevent mold. Cover the top with plastic wrap or baking sheet.
- 7. Add weights
- ・Fill a ziplock bag with salt and place it directly on top of the covered surface as a weight. Make sure it fits snugly between the miso surface and the container lid.
- 8. Ferment the miso
- ・Close the lid and store the container in a cool, dark place for at least 6 months.
- ・Check occasionally for mold. If you see mold, simply scrape it off and continue fermenting.
- 9. Completion
- ・When the miso turns light brown and develops a deep aroma with rich umami, it is ready to use. Transfer the finished miso to a clean container and store it in the refrigerator.
Tips
- ・Use clean water(tap water is fine) to avoid contamination.
- ・Keep the lid of the fermentation container loosened to prevent gas accumilating during the process.
- ・Winter is the ideal season for miso preparation, as the colder temperatures reduce the risk of bacterial growth and enhance flavor development.