Homemade Red Miso Recipe
Courtesy of Cold Mountain Dried Rice Koji
Makes about 3.6 pounds about 6 cups
Ingredients:
2 cups full, dry, soy beans, well rinsed
4 cups water
9 tablespoons sea salt
1 tablespoon mature, miso, unpasteurized
2 1/2 cups, firm granular Rice Koji
Directions:
1. Combine soy beans with 4 cups of water in a pressure cooker and soaked for three hours
2. Bring to a full pressure approximately 15 pounds, reduce heat to very low, and simmer for 25 minutes.
3. Remove from heat and let stand for 15 minutes, while pressure returns to normal.
4. Open pressure cooker, pour beans into colander and set over a pot, and allowed to drain for 3 to 5 minutes
5. Return beans to the pressure cooker and use a pestle or a potato masher, mash beans until only about 1/4 remaining whole
6. Allowed to cool slightly about 100°F
7. In a 1 1/2 to 2 gallon pot, combine 8 1/2 tablespoon sea salt, and, if desired, the mature miso; and mix well.
8. Then slow slowly stir in 2 1/2 cups of the soy bean cooking liquid, adding water if necessary.
9. Finally add the koji and mashed soy beans, mixing to an even consistency
10. Wash and dry a 2 to 4 quart wide-mouth earthenware or glass crock.
11. Sprinkle 1/2 teaspoon of sea salt over it, then spoon in the miso mixture and pack firmly;
12. Smooth surface and sprinkle on 1 teaspoon of sea salt
13. Cover service with a double layer of cloth, butcher paper, talk with a pressing lid, such as a flat plate or wooden disc
14. And then add a 5 pound weight on top
15. Cover entire mouth of container with paper and tie closed to keep out dust
16. Place in a cool location and allow to page for at least six months, including one full summer.
17. Flavor is often best after 18 to 24 months
When the miso is ready, scrape off and discard any harmless mold that is on the surface.
Remove several weeks supply and refrigerate recover crock and store in a cool place.
