Production method (Miso)
In this page, I’d like to introduce a production method of Miso.
As I mentioned in the page of Classification of Miso, there are various types in Miso.
So you can change the method depending on the environment, the accessibility to ingredients, preference etc.
Let’s begin.
Miso dough
- First, we prepare soybeans.
1) Soak soybeans overnight.
2) Cook them for 2-3 hours until they become soft enough to be easily squashed between your thumb and ring finger
3) Drain them.
* Don’t forget to keep the cooking water as we can use it later. - While cooking soybeans, we prepare Koji.
1) Crumble koji
2) Mix it with salt (10% of the weight of koji). - When soybeans are cooked,
1) weigh them
2) add some salt (10% of the weight of cooked soybeans).
3) squash the beans with a masher
4) leave to cool - When the soybeans get cool to below 60℃ / 140°F,
1) add the koji and salt mixture (mentioned above: step 2)
2) mix them well to get the dough with the softness of your earlobes
* If they don’t mix enough, add some cooking water (mentioned above: step 1.3)). But if you add some water, don’t forget to add some salt (10% of the weight of added water).
Miso fermenting container
- Then we make Miso fermenting container
1) Shape the dough into balls, approximately the size of your fist.
2) Throw the balls into the fermenting container.
* Throw them as hard as possible to get rid of the air inside.
3) Level the surface and try to push out all the air inside
4) If you have a) favorite home-made miso, or b) some fresh sake lees (preferably junmai sake), spread them thinly onto the surface.
* This process prevents bad bacteria from growing on the surface.
5) Put on the lid - Finally, we’ve got the baby Miso. Let it ferment.
1) For the first month, place the container in a cool place (under 15℃ / 59°F)
* This process is required to inhibit the activity of bad bacteria and help the activity of lactic acid bacteria.
2) After the first month, miso can be stored at room temperature between 15-30℃ / 59-86°F.
But don’t forget to examine the surface once every a few weeks and remove the undesirable molds, if you find them
3) Let the miso ferment for about 6 months. - When its surface turns slightly glossy and it releases the Miso aroma, taste it.
If you find it good, Miso is already prepared.
Take the Miso out of the fermenting container and keep it in the fridge.
But many specialists think that 6 months is only preparation and Miso is not finished. You can leave it as long as you like to get your favorite.
