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....