Prepare: Wash dry soybeans three times.
Then place soybeans in a large bowl.
Cover with plenty of water.
Let soak for 18 to 24 hours.
Beans will double in size.
SECOND:
Drain them. Next day drain the soybeans.
Discard the soaking water.
Put the soybeans in a large cast iron pot.
Add plenty of fresh water to cover the soybeans.
THIRD:
Boil them. Bring to boil over high heat.
Then lower the temperature to medium heat.
Cook the beans until soft about 3 hours or more.
Skim off any foam.
Beans are done when you can easily squeeze them between your fingers.
FOURTH:
Drain and prepare. Drain the water.
Keep the cooking water for later.
Let all cool to lukewarm.
Meanwhile sanitize glass jars or plastic jars.
Sanitized them with boiling hot water and let them air dry.
Have alcohol ready to wipe the rims later before closing.
FIFTH:
Combine. Put kouji and salt in a large bowl.
Mix it very well.
SIXTH:
Mash them. Transfer lukewarm beans to a food processor.
Process them until smooth.
Do it in small batches.
Put mashed beans into the kouji mixture.
SEVENTH:
Combine and press them. Combine all with your hands.
Add a little of the lukewarm cooking water to make it stick.
Knead it until you can make miso balls out of the mixture.
EIGHT:
Fill the jars. Add the miso ball into the prepared jars and punch the miso balls to be flat.
Repeat it until the jar is almost full.
Make sure that there is no trapped air in the miso. These air gaps will lead to mold in these areas.
NINTH:
Close the jars. Clean the edges of the jars with alcohol.
Cover miso with plastic wrap. Make sure there is no air in between the wrap and the miso.
Put a salt bag on the top as a weight.
Then cover jar tightly.
Write date on the jar.
Keep the jars in a dark, cool place for 6-12 months.
Fermentation time depends on where you store your miso. The colder the place the slower the fermentation. However you shouldn’t store it in a hot place.
MISO TIME!
After 6-12 month open your jar and try it. If you see any mold remove it firmly.
When your miso is matured you can put it in the refrigerator.
Use your miso for miso soup, dressing, marinate and many other recipes.
