Large-Batch Homemade Miso Paste Recipe
Ready to take your homemade miso to the next level? This guide walks you through making a large batch of miso, including the tools and techniques you’ll need!
Equipment
Ingredients
Instructions
- Soak the Soybeans: Rinse the soybeans and place them in a large bowl. Cover with plenty of water and soak for 6-8 hours. The soybeans should more than double in size.
- Cook the Soybeans: Drain the soaked soybeans and cook them in fresh water until they are soft enough to crush easily between your fingers. Cooking time will vary depending on your pressure cooker, so follow the manufacturer’s instructions. Drain the soybeans, reserving 1 cup of the cooking liquid.
- Combine the Koji and Salt: Break apart any clumps in the dried rice koji, then combine it with the salt. Mix thoroughly until evenly distributed.
- Mash the soybeans: While the soybeans are still warm, mash them until mostly smooth. Place the soybeans in a large, sturdy plastic bag and mash them with a rolling pin.
- Mix: Combine the mashed soybeans with the koji and salt mixture. Mix thoroughly until everything is evenly incorporated. If the mixture feels too dry or does not hold together, add the reserved soybean cooking liquid a little at a time. You may not need to use all of it.
- Pack the Miso: Form the mixture into balls and place them in the fermentation container one at a time. Press each ball down firmly to remove as many air pockets as possible. Continue until all the mixture is packed, then smooth the surface. Sprinkle a little extra salt around the edges, where mold is most likely to develop.
- Cover and ferment: Press plastic wrap directly onto the surface, place an inner lid and weights on top, and cover the container to keep out dust and bugs. Store the container in a cool, dark place and let the miso ferment for 6–12 months.
- One-month check: Check the miso after one month of fermentation. You may notice a flavorful liquid called miso tamari rising to the surface, which is a good sign that fermentation is progressing. Mix the miso thoroughly from top to bottom, including the miso tamari. Reduce the weight by half, cover the miso again, and return the container to its fermentation spot.
- Six-month check: After six months, check its color and aroma, then taste a small amount. If you are happy with the flavor, the miso is ready. For a deeper, more mature flavor, cover it again and continue fermenting.
- Storage: Once the miso has reached your preferred flavor, mix it thoroughly and transfer it to clean, airtight containers or a freezer bag. Store it in the refrigerator to slow further fermentation.
Notes
- Mash in batches: There will be a large amount of soybeans, so don’t try to mash them all at once. Work in a few smaller batches to make the process easier and more even.
- Adjust the moisture: If the mixture feels too dry or crumbly, add a little of the reserved soybean cooking liquid at a time until it comes together.
- Remove air pockets: Air pockets can encourage unwanted mold during fermentation. Shape the mixture into miso balls, then pack them tightly into the container, pressing down well as you go.
- Cover the surface tightly: Press plastic wrap directly onto the surface of the miso to limit its exposure to air.
Video
Nutrition
Serving: 15gCalories: 37kcal
This nutritional information is estimated and provided for general reference only.