How to make Miso Paste

Takes 1200 minutes | Serves 50 |

Ingredients

500 g organic non-GMO soybeans
500 g Koji Rice
110 ml warm water
245 g sea salt for koji
18 g sea salt for cooking water
150 g miso paste (starter) use storebought for the first batch.
400 g heavy object (for weight)
120 ml strong alcohol (e.g., shochu, vodka)

Steps

Preparation

• Soak and cook the soybeans overnight, then simmer until tender. Save 300 ml of cooking liquid.
• Soak the rice koji in warm water.

Making Miso Paste

• Blend the cooked soybeans into a paste. Sterilize the fermentation container with alcohol.
• Mix soybean paste, koji, salt, and cooking liquid. Layer in the container with a heavy weight on top to remove air pockets.
• Ferment the miso paste in a cool, dark place for up to 12 months, checking occasionally for mold. Store in the refrigerator once fermentation reaches the desired flavor.