How to Make a Small Quantity of Homemade Miso

1. 1

   Soak the soy beans overnight (in 2-3 times as much water as the beans).

2. 2

   Boil the beans (until they can be mashed between your fingers).

3. 3

   Since it's a small quantity, I boiled them for 15 minutes in a pressure cooker, then transferred to a thermos and let them sit for 2 hours.

4. 4

   While the beans are boiling, combine the koji with the salt (blend until the koji sticks together when squeezed).

5. 5

   Put the soy beans in a thick plastic bag, then mash them by stepping on them (or use a masher or food processor).

6. 6

   Combine the soy beans with the rice koji and salt from Step 3.

7. 7

   Transfer to a Ziploc bag.

8. 8

   Press out the air as much as possible.

9. 9

   Put it into another Ziploc bag and let it mature in an upright position.

* Per serving · 4 servings · Values may vary.

No additional tips available.