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1
Rinse the soy beans about 4 times, and soak overnight in plenty of water.
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2
Drain off the soaking water, Put the soy beans in a pressure cooker, add enough water to cover, and cook under pressure for 20 minutes.
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3
I used dried rice koji this time which needed to be soaked in water first, so I started preparing it at this stage, but if you are using fresh rice koji instead, just prepare the koji and salt when the beans are cooked.
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4
When the pressure cooker has depressurized, check that the soy beans are tender enough that you can easily mash one between your thumb and forefinger.
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5
Scoop the beans up with a ladle, drain off the liquid by tilting the ladle against the side of the pan, and put the beans in a plastic bag.
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6
Mash the beans up while they are still hot using a pestle or other equipment.
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7
This is how the mashed beans look.This would be even easier to do if you have a food processor...
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8
Mix the rice koji with the salt, rubbing them together well with your hands.
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9
Add the cooled mashed soy beans to this.
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10
It's easiest if you just cut open the bag the mash is in.
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11
Mix well as if you were making hamburger mix.
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12
Press the mixture into a new clean plastic storage bag, making sure you don't leave any air pockets.
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13
Be especially sure to push it into the corners!
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14
Press out all the air in the bag before sealing it up.
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15
Write the date you made the miso on the bag and you're done!
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16
Now just let the miso mature for 6 months to a year before eating.
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17
Check on it occasionally for mold.
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18
If there is any mold, just throw out that part.
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19
1 month later... no mold has grown.
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20
It's going well
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21
2 months later... looking good.
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22
There's some tamari (miso liquid) and it's starting to have the color of miso.
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23
After 5 months.
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24
It's become quite soft, and there's a lot tamari.
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25
It looks ready to eat already, but wait patiently for another month!
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26
It's now a proper miso!
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27
Homemade miso tends to be high in salt, so use it in recipes that just call for a little of it It's terrific as a dip for vegetables.
