One of the most important components of traditional Japanese cuisine is miso. Because of its central role in Japanese cuisine, it may be found in every single household as well as a restaurant in the country.
The fermentation of soybeans, salt, and koji results in the production of miso. Rice that has been cooked and then fermented with Aspergillus oryzae is what koji is. The finished product has the flavour of salty, sour, and umami-rich paste that is utilised in many different dishes across Japanese cuisine.
Depending on where you are in the world, miso may take on a wide variety of forms. Some varieties come as white miso, which has a more pleasant sweetness.
In several other parts of the world, they make red miso, which has a stronger flavour and is saltier. There is nothing better than handmade miso, but making it yourself requires time and a little bit of work. You may put it to use in a wide variety of cuisines, from ramen to miso soup and everything in between!
- Large glass container
- Things that are quite heavy, such as rock salt or baked beans
- 400 g dried soybeans 800 g rice koji 140 g salt
- 1 tbsp salt
The process of making miso
Perform many items of washing of the soybeans.
Place the soybeans in a big container, then pour water to a level that is approximately 10 centimetres over the beans. Soak for a whole day and a half.
The beans should be drained.
Place the beans in the pot of a pressure cooker and cover them with enough water to completely submerge them. Cook for a total of 5 minutes before releasing the pressure.
In a large bowl, combine the rice koji and the salt.
- After the soybeans have completed cooking, use a potato masher or a food processor to mash them. If it seems to be lacking in moisture, a few drops of water should be added.
- Allow reaching room temperature, or a slightly warmer temperature, before removing from the heat.
- To the bowl containing the salt and koji, add the soybeans. Be sure that the soybeans have cooled down, as keeping them warm can destroy the mould that is present in the koji.
- After everything has been thoroughly combined, form the mixture into balls about the size of a tennis court.
- The air pockets may be squashed out of the balls by first placing them in a big glass container and then pressing down on them.
- Continue doing so until all of the balls have been deposited in the container. In order to eliminate any bacteria that may still be present, clean the exposed inside surfaces of the container with an alcohol wipe.
- On top, evenly distribute 1 tablespoon of salt, and then cover the miso with plastic wrap so that it is flush with the surface.
- In order to maintain pressure on the miso, heavy things, such as rock salt, can be placed on top.
- Keep the miso in a cool, dry area away from direct light for at least three months.
- To prevent mould from forming, stir the miso from the bottom to the top once every two to three weeks.
- You may use the miso for any recipe you desire, so just divide it up into several containers.