This is a basic ingredient in all Japanese kitchens and overwhelmingly people buy it .
If you feel inclined and wish to try, here is a recipe for making your own and spring is the tradtional time to do it.
Makes about 2.4kg
Ingredients
•500 g dried soybeans
•800 g fresh koji (rice koji)
•300 g salt (for mixing)
•35% alcohol (for sanitizing the container)
•1tsp salt (for the surface)
•Extra salt (for a weight, about 1-1.5 cm thick in a zip lock bag)
•
Method
1.Rinse the soybeans well, changing the water several times.
2.Soak them in three times their volume of water for about 18 hours.
3.(Check - break a soybean in half. If there is still a hard core, soak longer.)
4.Drain the soaking water.
5.Place the soybeans in a large pot and fully cover with water.
6.Bring to a boil over high heat, then reduce to low.
7.Skim off any foam.
8.Simmer for 3-4 hours.
9.(Check - the beans are soft enough to be easily crushed with your fingers)
10.Drain the beans, reserving some of the cooking liquid.
11.While still hot, mash or blend the soybeans.
12.In a large bowl, mix the koji and 300 g of salt thoroughly.
13.Let the mashed soybeans cool to body temperature.
14.Add them to the koji-salt mixture and mix well.
15.(Check - should be as soft as an earlobe. If too dry, add a little cooking liquid.)
16.(Sterilize the storage container with alcohol.)
17.Form the miso into firm balls to remove air pockets.
18.Press the balls tightly into the container.
19.Wipe the inside top of the containers again with 35% alcohol to sanitize.
20.Sprinkle 1 tsp of salt evenly over the surface.
21.Cover the surface directly with plastic wrap. Place extra salt in a plastic bag (about
1-1.5 cm thick) and set it on top as a weight. Cover the container with a lid.
22. Store in a cool, dark place for 8-12 months. Do NOT refrigerate.
IMG_1577.jpg IMG_1578.jpg IMG_1579.jpg 4087c7e5-3d9b-4986-abd0-fcef3a5f2448.jpg IMG_1580.jpg
If you feel inclined and wish to try, here is a recipe for making your own and spring is the tradtional time to do it.
Makes about 2.4kg
Ingredients
•500 g dried soybeans
•800 g fresh koji (rice koji)
•300 g salt (for mixing)
•35% alcohol (for sanitizing the container)
•1tsp salt (for the surface)
•Extra salt (for a weight, about 1-1.5 cm thick in a zip lock bag)
•
Method
1.Rinse the soybeans well, changing the water several times.
2.Soak them in three times their volume of water for about 18 hours.
3.(Check - break a soybean in half. If there is still a hard core, soak longer.)
4.Drain the soaking water.
5.Place the soybeans in a large pot and fully cover with water.
6.Bring to a boil over high heat, then reduce to low.
7.Skim off any foam.
8.Simmer for 3-4 hours.
9.(Check - the beans are soft enough to be easily crushed with your fingers)
10.Drain the beans, reserving some of the cooking liquid.
11.While still hot, mash or blend the soybeans.
12.In a large bowl, mix the koji and 300 g of salt thoroughly.
13.Let the mashed soybeans cool to body temperature.
14.Add them to the koji-salt mixture and mix well.
15.(Check - should be as soft as an earlobe. If too dry, add a little cooking liquid.)
16.(Sterilize the storage container with alcohol.)
17.Form the miso into firm balls to remove air pockets.
18.Press the balls tightly into the container.
19.Wipe the inside top of the containers again with 35% alcohol to sanitize.
20.Sprinkle 1 tsp of salt evenly over the surface.
21.Cover the surface directly with plastic wrap. Place extra salt in a plastic bag (about
1-1.5 cm thick) and set it on top as a weight. Cover the container with a lid.
22. Store in a cool, dark place for 8-12 months. Do NOT refrigerate.
IMG_1577.jpg IMG_1578.jpg IMG_1579.jpg 4087c7e5-3d9b-4986-abd0-fcef3a5f2448.jpg IMG_1580.jpg
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