Homemade White Miso Paste in Just One Day!
If you love the taste of Japanese cuisine, you’ve probably come across miso paste. Did you know that you can easily make it at home? In just one day, you can create your own sweet, mild White Miso Paste! Read on!
Looking for a standard miso paste recipe? Try my Homemade Miso Paste Recipe (A Simple Guide for Beginners)
I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this White Miso Paste Recipe:
Equipment
Here are some handy and essential tools for making miso paste.
How To Make White Miso Paste: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.
Step 1
Soak the soybeans.
Step 2
Cook the soybeans in a pressure cooker.
Step 3
Mash the soybeans until smooth.
Step 4
Add the cooking water, rice koji, and salt to the mashed soybeans.
Step 5
Combine the mixture well and transfer it to a yogurt maker container.
Step 6
Ferment the soybean mixture for 8 hours at 60°C (140°F).
Step 7
Open the container and check the taste.
Step 8
Blend the miso in a food processor until smooth paste.
Enjoy your homemade white miso paste in soups, marinades, dressings, or as a seasoning to enhance the umami in any dish!
Storage
After fermentation, transfer the white miso paste to an airtight container and refrigerate. Try to use it within 2 months. You can also store miso in the freezer; it won’t freeze solid but may become slightly firm, so you can still easily scoop and use it.
How To Use White Miso Paste
Dive Deeper into Miso Paste!
To learn more about miso paste, you can explore these articles:
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Homemade White Miso Paste in Just One Day!
Print Pin SaveEquipment
- Pressure cooker
- Food processor
- Yogurt Maker
Ingredients
- 100 g Dried Soybeans
- 200 g Rice Koji
- 30 g Salt
Instructions
- Soak the Soybeans: Place the soybeans in a large bowl. Cover them with plenty of water and let them soak for 8 hours or more. They should double in size.
- Cook the Soybeans: Drain the soaked soybeans and transfer them to a pressure cooker. Cover with fresh water, close the lid, and cook over medium heat. Once the pressure cooker reaches full pressure, turn off the heat and allow it to cool naturally until all pressure is released. Drain the cooked soybeans, reserving about 1 cup of the cooking water.
- Make Soybean Mixture: Mash the soybeans using a masher until smooth. Add the ½ cup of reserved cooking water, koji, and salt. Mix thoroughly until all ingredients are well combined. If the mixture feels too firm, add a bit more of the reserved cooking water.
- Ferment: Transfer the soybean mixture to a container that fits inside your yogurt maker. Set the yogurt maker to 60°C (140°F) and ferment the mixture for 8 hours.
- Store: After fermentation, transfer the mixture to a food processor and blend until fully smooth, as the rice koji may not be fully broken down. Transfer the miso paste to an airtight container and store it in the refrigerator.
Notes
- Soak dried soybeans overnight to soften them. This makes it easier to cook and mash smoothly.
- Mash the soybeans while they’re still warm for a smoother texture. You can also use a food processor if you want a very fine texture.
- Make sure all tools, bowls, and containers are clean to prevent any unwanted bacteria. This helps ensure a safe and successful fermentation.
