How do I make miso?

Answer 1

Hope this helps :)

Miso recipe

400 g whole soybeans
600 ml filtered water
150 g sea salt
300 g dried rice koji
2 teaspoons sea salt (for preparation of fermenting vat)



Sterilize all utensils in boiling water before preparing to make miso.
Rinse the soybeans and soak in the water overnight or until the soybeans have approximately doubled in size.
Bring a large pot with the soybeans and soaking water to a boil, reduce heat to simmer and cook, covered, for 3 to 4 hours or until soybeans are soft.
The soybeans can also be cooked in a pressure cooker.
Put the soaked beans with the soaking water in a pressure cooker and cook at max pressure for 40 minutes.
Consult your pressure cooker manual for additional instructions.
Drain the beans into a colander, RESERVING the liquid.
While the beans are still hot, by hand, mash the beans until only about one-third of the soybeans are whole.
Allow the beans to cool down to about 90-95 degrees F.
Use a thermometer!
Koji is like yeast, if the soybeans are too hot, it will kill the cultures.
Take 200 ml of the reserved liquid (adding additional filtered water as needed) and dissolve the salt.
Add this liquid slowly to the soybeans while stirring continuously.
Crumble the koji into the miso mixture and with your clean hands mix until you obtain a smooth mixture.
To ferment the miso, use a heavy, glazed, ceramic, food-safe container.
Rub the inside of the container with 1 teaspoon of salt and add the miso mixture.
Level the miso surface and sprinkle 1 teaspoon of salt across the surface, to prevent unwanted molds and bacteria from spoiling the air-exposed areas.
Cover the miso with piece of parchment paper cut to fit the container exactly.
Press the paper firmly on the miso, smoothing out wrinkles and bubbles.
Top with a round wooden lid that just fits in the container (sitting directly on top of the miso) and about 10 pounds of weights.
My mom uses boiled-clean river rocks.
Cover the top of the container with wax or parchment and tie in place with cotton kitchen string.
If your container is large enough, you can repeat the steps above on subsequent days to make more batches of miso, making sure to leave several inches of headspace to be able to sufficiently cover, weight and wrap the container.
Remember to salt the container and the top of the miso each time you make additions to the container.
Place the miso container in a dark, clean, cool room.
The miso will be ready after 12 months fermentation.
During the fermentation some liquid (tamari) will rise to the surface.
If no liquid tamari is seen on the surface then the pressing weight must be increased.
Don't peek.
Opening the container while it is fermenting causes it to lose quality.
You'll need to check it occasionally to make sure that the tamari is rising to the top, but this should be done infrequently, once every couple of months or so.
This miso can be kept in the container for a few years.

http://www.recipezaar.com/110019

It sounds like alot of work might be cheaper and easier to purchase from your local grocery store. Good luck

Answer 2

First it takes about a year of fermentation, but if you make enough for a year each year, then there you go, contunual supply. The store-bought stuff is getting more and more expensive (so is everything else).

To learn all about it, please read very common book:

The Book of Miso by William Shurtleff and Akiko Aoyagi

He and his wife have also written The Book of Tofu, The Book of Kudzu, The Book of Tempeh and many others. I have all of the mentioned and they are great.

There are also Book of Tofu/Miso part 2 which is commercial production details. As far as I know, he's the reason tofu is so widespread across N. America. They are the soybean gurus of America. They've been writing books, manuals, reports, constantly for a good 30+ years and have hundreds of publications to their name. Pretty amazine. Plus a giant soya database (not available on line) keeping track of the whole history of the soybean (really useful for anyone doing a masters thesis).

Answer 3

Aussiegirl gets my thumbs up with that clip from reciepezaar! I'm actually crazy enough that I have made my own miso before. It's not all that hard to do but it does take a *long* time to be usable! Buying pre-made is my normal choice. But homemade really does taste better.

If on the other hand you're wanting to know what to do with miso, the easiest is to dissolve a small amount in hot water for broth. I'm kind of weird and like to smear a dab on bread ala mayo or Vegemite (since there's a strong Aussie component on this questions). Here's recipezaar's link to other miso ideas.

Answer 4

How do you make miso? Don't bother!

You can buy it ready made from asian stores in tube form. Very cheap. Safe, tasty, made in a Japanese factory from original recipes, of which there are many. See link for details.

If you are insistent on making it yourself, the best way is to learn from someone who knows how to make it. Become friends with someone who was employed as an authentic chef in Japan, preferably a native Japanese person, who currently lives in your area. If you try to follow a recipe you will most likely make a major mistake in preparing the beans, and if your really unlucky it could be fatal.

Answer 5

You should be able to buy miso paste in asian grocery stores, or if you are lucky even in a supermarket. You can buy it in big supermarkets in Australia in the asian section.

Answer 6

Here's the easy a little spicy one for you to try enjoy.

1/3 c. white miso
1/3 c. rice vinegar
1/3 c. sugar
3 tbsp. dried hot mustard

Combine all ingredients in blender and blend until smooth. Keep in refrigerator.

Answer 7

OK obviously Nazi's aren't bright. DOn't make it. You have to ferment Soybean paste. Unless you know what your doing, you might contaminate it. I think it requires a lot of salt. It needs a culture too. I don't know if its bacterial or fungal.

Answer 8

HOLYFUCK ONCE I ATE THAT CRAP AND I THREW UP NO JOKE