Small-Batch White Miso Recipe
Small-Batch White Miso Recipe (Approx. 2 cups)
Ingredients:
1 cup dried soybeans (about 200g)
1.5 cups rice koji (about 300g) – can be purchased online or at Asian grocery stores
1/3 cup sea salt (non-iodized, about 70g)
Water (for soaking, cooking, and mixing)
Equipment:
Large bowl
Large pot or pressure cooker
Potato masher or food processor
Mixing bowl
Glass jar or ceramic container (1-liter size)
Cheesecloth or lid
Small weight (clean stone, jar filled with water, etc.)
Instructions:
1. Soak the Soybeans
Rinse the soybeans and soak them in plenty of water overnight (12–18 hours). They’ll expand quite a bit.
2. Cook the Soybeans
Drain and rinse the beans.
Simmer in a large pot with fresh water for 2–3 hours, or pressure cook for 40–45 minutes, until very soft (you should be able to mash them with your fingers).
Drain and let cool slightly.
3. Mash the Beans
Mash the beans with a potato masher or in a food processor until mostly smooth. A few chunks are okay.
4. Mix Salt & Koji
In a separate bowl, mix the salt and koji evenly.
5. Combine Everything
Mix the mashed soybeans and the salt/koji mixture together thoroughly. Add a few tablespoons of cooled bean-cooking water if needed to make a thick, clay-like dough.
6. Form and Pack
Form the mixture into baseball-sized balls. Throw or press them into the fermentation jar to remove air pockets.
Once packed in, smooth the top and sprinkle a thin layer of salt over the surface.
7. Weight and Cover
Place a small, clean weight on top to keep the miso pressed down.
Cover the jar with a cheesecloth or loose-fitting lid to allow it to breathe.
8. Ferment
Store in a cool, dark place (60–75°F / 15–24°C is ideal).
Let it ferment for at least 3 months, though 6 months will give a deeper flavor.
Check occasionally for surface mold—white or gray is harmless (just scrape it off), but discard if it smells rotten or has black mold.
Optional: Taste & Store
After 3–6 months, taste the miso. If it’s tangy, salty, and pleasantly funky, it’s ready!
Transfer to clean jars, seal, and store in the fridge. It will keep for a year or more.
