Traditional Miso
Preserved cooking illustration

Traditional Miso

Traditional Miso

Traditional Miso

Time until ready: ~6 months

INGREDIENTS

650g soybeans

1000g barley or rice koji

375g sea salt plus 1 tbsp for sprinkling

Rinse beans. Soak overnight in 3x the amount of water. Cook on medium heat until soft. Strain, reserving 1 cup of bean cooking liquid. Allow the beans to drain in a colander until warm and not too hot to handle.

Meanwhile, in a large bowl, combine the koji and sea salt with your hands.

In another large bowl mash the warm beans by hand or process in a food processor for desired texture. If necessary, add a little of reserved bean cooking liquid to the beans if they are overly dry.

Now combine the warm (but not too hot) mashed soybeans into the bowl with the koji and salt mixture. Take your time incorporating all ingredients.

Form tennis-sized balls of miso, squeezing out the air, and pack tightly into a one gallon vessel. Form one layer at a time so there are no air pockets.

Clean the sides of the container when finished.

Sprinkle 1 tbsp of sea salt on top of the surface of your miso.

Place plastic wrap on the surface to protect from air. Place a heavy weight (~2 lbs) on top of the plastic wrap. Cover with loose lid and ferment in a dark, cool, dry location for at least 6 months (or longer).

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.