1. Soak soybeans for a minimum of 4 hours or overnight.

2. With 6 to 8 cups filtered water and the beans cook for 25 minutes once it reaches pressure.

3. Turn off heat and allow pressure to return to normal.

4. Open cooker, pour beans into colander set over a pot. Allow to drain thoroughly. Retain the liquid.

5. Return beans to cooker and, using a pestle or potato masher, mash beans until only about 1/4 remain whole.

6. Allow to cool to slightly to a temperature of 100°F (43°C).

7. In a 1 ½ to 2 gallon pot, combine 8 ½ tablespoons sea salt and the miso; thoroughly mix.

8. Slowly stir in 1 ½ cups of soy bean cooking liquid.

9. Finally add the koji rice and mashed soybean, mixing to even consistency.

10. Wash and dry a 2-to-4 quart wide-mouthed earthenware, glass, or plastic crock.

11. Sprinkle ½ teaspoon sea salt over its bottom, then spoon in miso mixture and pack firmly; smooth the surface and sprinkle on 1 teaspoon of sea salt.

12. Cover surface with a double layer of undyed cloth, butcher paper or plastic wrap, top with a lid that will be in contact with the miso (a flat plate or wooden disc), and then a 5-pound weight.

13. Cover entire mouth of container with paper and tie closed to keep out dust.

14. Place in a cool location and allow to age for at least 6 months including one full summer (flavor is often best after 18 to 24 months).

15. When miso is ready, scrape off and discard any (harmless) mold on surface.

16. Remove several week’s supply and refrigerate.

17. Recover crock and store in a cool place to continue to develop.