Simple Homemade Miso
Making miso at home might sound intense, and it certainly can be, but this method is not. Trust me. My mind imploded when I learned how simple (and quick) it is to make white (sweet) miso from scratch. All you need are some soybeans, rice that’s been inoculated with a “good” bacteria called Aspergillus oryzae aka koji called “Rice Koji”, salt and water.
If I scared you away with the whole “inoculation <insert alien sounding name here>” thing, please don’t be spooked. Rice koji is simply regular white rice that has a special fungi on it that allows our beans to ferment into something delicious like miso, shio koji, sake, etc., You can even order it online.
This lil project is a great way to dip your toe in the fermentation pool and reap the rewards for a long time after all is said and done. Think miso soup, ramen, miso cookies, miso marinades, miso-cured fish, miso veggies… MISO MF EVERYTHING YO! In this method we’ll cover how to make the sweetest, most mild version of Miso called “Shiro” miso. Let’s get aftaaaaa it and cook on! 🤘🏼 Adam
Simple Homemade Miso
Ingredients
Instructions
- Soak soybeans for 8-24 hours.
- Remove the skin off of the beans and simmer until tender. Or pressure cook for 15 minutes.
- Combine the rice koji and salt in food processor and process for 10 seconds until a crumbly mixture forms. Reserve in a bowl.
- Puree the soybeans in food processor until a smooth paste forms, then fold the puree into rice koji with a rubber spatula. The mixture will be lumpy.
- Bag the mixture up and Sous Vide on 136F (58c) for 12 hours.
- Ball the mixture up and press into a clean jar. Store in a cool dark place for at least 1 month before eating. Store in the fridge once you've used it.
