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1
Rinse the soy beans, then soak them in plenty of water overnight (for a 24 hour period).
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2
The soy beans will triple in size from rehydrating, so be sure to use a large pot.
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3
Here is what they should look like after soaking.
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4
Depending on the soy bean, scum may appear, but without removing the scum, set the pot to boil (do not refresh the water).
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5
Bring to a boil over high heat, then reduce to the lowest setting.
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6
Skim the scum and simmer until the soy beans can be slightly crushed between your fingers (this should take anywhere from 3 to 8 hours).
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7
This is how it should look after skimming off the scum from the surface.
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8
Do not bother to remove it too carefully; just skim enough to remove the majority of it.
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9
Test by crushing a soy bean between your fingers, and if it can be slightly crushed, turn off the heat, cover with a lid, then let sit overnight.
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10
Return the pot to heat and simmer for about 30 minutes over low heat.
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11
They are now ready to be turned into miso.
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12
Prepare the necessary ingredients and equipment: 2 bowls or pots, a 10-liter pickling tub, 2 large food-grade plastic bags, and a potato masher.
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13
While simmering the soy beans, break up the koji into small pieces, then combine with the salt.
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14
Line the pickling tub with a double layer of the food-grade plastic bags.
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15
Mash the soy beans (to your desired consistency) with a potato masher while still hot .
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16
Do not discard the boiling water from the soy beans.
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17
This is what the soy beans look like after they are mashed (I mashed them to a miso-like consistency).
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18
For easy mashing, use a meat grinder, if available.
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19
Once the soy beans have cooled to the touch, mix in the koji.
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20
Then, mix in the boiling water from the soy beans until the consistency resembles miso paste.
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21
Pack the miso into patties, as though making hamburger patties, while pressing out any air pockets.
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22
Slam the miso patties into the tub as hard as you can, and after several handfuls, press out the air and level the surface, then repeat.
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23
Level the surface while pressing out the air, and very lightly sprinkle with salt.
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24
To the extent possible, press the excess air from the inner bag and tie it closed with string.
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25
Place a drop lid on top, then weigh the miso down with a weight equivalent to the weight of the beans.
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26
If you don't have a weight, use a bag of salt.
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27
The key is to press down on the miso with substantial weight.
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28
Press out any air, and secure the outer plastic bag with a string.
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29
If you have red chili peppers, place them inside the outer bag to inhibit mold growth.
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30
You could also use shichimi (7 season chili spice mix) spice.
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31
Cover the outside of the bucket to prevent dust from entering.
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32
Store it in a cool, unheated environment.
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33
Every 2 months, stir it up, and taste until it reaches the desired degree of fermentation.
