Homemade Sweet White Miso Recipe
Make 6.2 pounds about 13 cups
Ingredients:
2 cups whole, dry soy beans, well rinsed
4 cups of water
5 tablespoons sea salt
1 tablespoon mature, miso, unpasteurized
8.4 cups granular riced 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
Age from one to two weeks in the summer
Age for five weeks in spring or fall
Age 6 to 8 weeks in winter
Store finish product in the refrigerator, or use within 2 to 4 months
