Making Homemade Miso: My 7-Year Tradition

 Today, I made miso.

I've actually been making homemade miso for about seven or eight years now. A friend from my neighborhood taught me how to make it, and I've been doing it ever since.

One of the things I love about miso is how simple the ingredients are:

• Soybeans (dry) 250 g
• Rice koji 250 g
• Natural sea salt 125 g

That's it.

The process is surprisingly simple too. The most time-consuming part is cooking the soybeans until they become very soft.

How I Make Miso

1. Soak the Soybeans

First, I soak the soybeans in plenty of water.

I usually leave them for at least eight hours. Every time I do this, I'm amazed by how much the beans expand after absorbing water.

2. Cook Until Soft

Next, I cook the soybeans until they are soft enough to mash easily.

I use a pressure cooker, so after it reaches pressure, I reduce the heat and cook them for about 25 minutes.

3. Mix the Rice Koji and Salt

While the beans are cooking, I mix the rice koji and salt together in a separate bowl.

4. Mash and Combine

After draining the soybeans, I mash them while they're still warm.

A food processor makes this step much easier.

Then I gradually mix the mashed soybeans with the koji and salt mixture until everything is evenly combined.

5. Prepare the Container

I sanitize the storage container with alcohol beforehand.

I also sprinkle a thin layer of salt on the bottom of the container.

6. Pack the Miso

I shape the mixture into balls and press them firmly into the container, making sure to remove as much air as possible.

Once the container is filled, I smooth the surface, sprinkle a little more salt on top, and cover it tightly with plastic wrap.

Finally, I place a small weight on top.

7. Let Nature Do the Rest

I store the container in a cool, dark place with good airflow.

After about six months, the fermentation process creates that familiar rich miso aroma and flavor.

Some people stir the miso halfway through the fermentation process to help it ferment more evenly.

Occasionally, a little mold may appear on the surface. As long as it doesn't look or smell unusual, removing the affected area is usually enough.

Why I Love Homemade Miso

Thanks to this annual tradition, I use homemade miso for most of my cooking.

Sometimes I think about making a larger batch, but my pressure cooker isn't very big, so this amount works well for me.

And honestly, it tastes wonderful.

After all, there are no unnecessary additives—just simple ingredients and time.

Living Alongside Microorganisms

Recently, the idea of fermentation has become increasingly popular in Japan.

Traditional foods such as miso, soy sauce, and pickled vegetables all rely on the invisible work of microorganisms.

I've read many times that gut health affects brain health, and that a healthy gut can even influence our mood.

Inside our digestive systems live beneficial bacteria, harmful bacteria, and neutral bacteria, all existing in a delicate balance.

While making miso today, I found myself thinking about how much we depend on these tiny unseen organisms.

Perhaps it's a bit of a grand idea, but I wonder if healthier guts could lead to calmer minds, and calmer minds could lead to kinder interactions with one another.

Maybe, in a very small way, even a jar of homemade miso contributes to a more peaceful world.

At least, that's what I was thinking while preparing this year's batch.