Ferment (Miso)

May 15, 2010

For a more detailed account of the miso making process see my article Making Miso published by the Permaculture Research Institute

To make 5 kg miso:

1.3 kg soy beans (almost any legume can be used)

1.8 kg koji

0.6 kg salt (mixed in to koji)

50 g salt (sprinkled on top)

good quality water (soaking beans and cooking beans)

Soy beans are soaked over night and cooked on a wood fire. The heat source imparts flavour to the miso and wood fires are thought to produce the best taste.

Cooked soy beans are strained. Liquid is kept for later use.

Soy beans are mashed in a suribachi (Japanese mortar and pestle).

Mashed soy beans are placed in a large mixing bowl.

Koji (Aspergillus oryzae) is mixed with salt.

Mashed soy beans are mixed with koji.

Correct consistency of mixture is achieved by adding left-over cooking liquid as needed. The consistency is tested by forming the bean/koji mixture into a ball and throwing it against a hard surface. If the ball cracks the mix is too dry and if it splatters everywhere its too wet.

Mixture is rolled into balls.

Pots are cleaned with alcohol.

Balls are thrown into pot.

Mixture is pressed down forming a flat surface.

Salt is sprinkled on top, especially around edges.

Bamboo leaves are placed on top. This helps prevent mould forming on the surface.

Alternatively, cling film can be used to prevent mould forming.

Three years later…

Aspergillus oryzae


2 Responses to “Ferment (Miso)”

  1. […] effects of the phytic acids present in soy beans. Other forms of fermented soy beans include miso, shoyu (soy sauce) and  tempeh. Although natto is usually made with very small soy beans any soy […]

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