This season is perfect to make miso in Japan, so I made it a couple of days ago. I believe that homemade miso is the best and I always make it for three families including my husband and myself. It's not easy but fun!
At first, boil some soybeans until they're soft enough to smash easily with two fingers.
To use a masher, smash the boiled soybeans. This part is the hardest, but after finishing this, it becomes super easy.
Next, add rice mold and mix them together. I recommend you to use a pair of gloves for cooking.
The picture below shows the process of mixing the rice mold with the boiled soybeans.
After that, add salt and mix them together again.
The picture below shows the mixture after everything has been combined.
Once it's well mixed, roll the mixture into tennis ball-sized balls and place them into an enamel container. The picture below is showing the step.
After that, make the surface flat. The picture below is showing the step.
Let's cover the surface with some plastic wrap to avoid getting mold on it. Store the container in a cold place and leave it to ferment for at least six months. Check occasionally to see if the surface gets mold. If it gets it, remove it. Don't forget stir the mixture with a spatula after about four months.
Making miso is a fascinating process because it teaches us about fermentation. I always think of fermentation as nature’s magic. Watching the transformation from smashed soybeans to miso is truly captivating. After enduring the hot and humid summer, your miso will finally be ready to enjoy!
(4685)
Thanks for the recipe, Yume! I don't think I can do it! We don't have soybeans. Maybe it's imported in some stores. And the idea of trying six months of fermentation in the hot weather of Egypt might not work! I don't also live in the same place all the time.
I will wait for another recipe from you soon! :)
Hi, ZZ! Thank you for reading my post! I totally understand and thank you for sharing your thought. I'll try to introduce a different recipe some time soon!!