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1
Soak the beans overnight (12 hours).
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2
Thoroughly clean the container in which you plan to make the miso and disinfect it by wiping it down with white liquor.
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3
Cook the beans until they become soft to the touch while skimming off any scum.
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4
If using a pressure cooker, cook them for 8 minutes, then release the pressure to cool immediately.
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5
Drain 1 sauce pan worth of beans, reserving the liquid.
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6
Allow the beans to cool to the touch, then place them in a thick Ziploc bag.
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7
Wrap the bag in a towel, and mash the beans by stepping on them.
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8
Blend them in a food processor until it becomes like a paste.
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9
Repeat the steps with one more sauce pan of cooked beans.
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10
Blend it to your preferred texture, and then cool it the touch.
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11
In a large bowl, thoroughly break up the large chunks of koji.
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12
From the listed amount of salt, set aside a handful, then thoroughly mix the rest of the salt with the koji.
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13
Mix the cooled beans with the koji.
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14
If it's too hard to mix, add a bit of the cooking liquid from the beans.
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15
The consistency should reach the firmness of your earlobe.
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16
Once the miso is the right consistency, form it into hamburger patty-sized balls, pressing out as much air as possible.
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17
Forcefully throw the balls of miso in container that was sterilized with white liquor (to release any pockets of air).
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18
Punch down on the miso, until all of the air is pressed out, then flatten the surface.
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19
Sprinkle the top with the remaining handful of salt.
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20
Rub some salt on the inside of the container as well.
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21
Put the salt or rock for weight in a bag, and put it on top of the miso.
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22
Store the container in a cool place.
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23
After a month or two, flip the miso over.
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24
You can start eating the miso after the summer.
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25
To flip the miso over, repeat Step 11, reversing the position of the miso, from bottom to top.
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26
Make sure to apply another handful of salt on the inside of the container after flipping over the miso to prevent mold growth.
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27
Here is how it looks after it's wrapped.
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28
Note: The miso in the picture was made with black beans, so it's darker.
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29
After 6 months to a year, you will have delicious miso.
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30
Add water to 1.7-1.8 kg dry koji to make it 2 kg.
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31
If using rice or wheat koji, wait an hour before use, and if using bean koji, wait about 3 hours.
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32
Saltiness: Salt level (%) = weight of salt / (weight of cooked beans + koji + cooking liquid from the beans used to adjust the firmness + salt) x 100
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33
When I make miso, the cooked beans weigh about 2.6 times the dried beans, and the amount of salt is about 10-12%.
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34
This miso's salt level is, 0.65 kg / 1 kg x 2.6 times + 2 kg + 0.4 kg + 0.65 kg) x 100 = 11.5%
