【Homemade Miso Paste Recipe 】How to Make Miso from Scratch/ Leaned at Koji ＆Miso Storehouse in Japan

Описание: #naomi_jp_cooking #recipe #miso_fromscratch #miso
Today’s menu is a very crucial ingredients for Japanese cuisine, Miso!
I’ve been making by myself since four years ago. I learned from a Miso master who is a owner of Miso/ Koji storehouse for 5 generations in Tokyo. ( I paste on her website down below!)
It was very fun and I still remember how impressive the taste of my miso from scratch is when I tried the first time. (I make Miso using over 4kg/8lb of soybeans, it makes me feel like a lot of work during boiling, but it's still fun and I can't stop making that once I knew how delicious the homemade Miso is.)
The best season for making miso is winter time, so I make it a rule to do every beginning of January or February. However, it can be made at anytime as long as it goes through one summer of fermentation in the pot/vessel !
I hope you enjoy making homemade miso from scratch with your family even though we are under the difficult situation.
I know making miso seems to be difficult, if you have any questions, please feel free to ask me.
It's really worth to make it at home!!

0:00　Start
0:30 Soybean Preparation/黃豆的準備/大豆を準備する
02:04 Koji Preparation/麹的準備 /糀を準備する
04:08 Other Preparation/ 其他的準備その他の準備
05:10 How to Make Miso Paste/做味噌/味噌づくり
08:13 A Trendy Method of Miso Strage/簡單又實際的保存方法 /手軽な味噌の保存の仕方
08:58 How it’s like in the future!?/完成了！/出来上がり
10:31 Ending /總結/エンディング

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Ingredients ( 2.2kg final)
　　　 1 us cup =250cc 　★be careful it’s NOT 200cc!!
　　1 tbsp =15cc
　　 　1 tsp =5cc
Rice Koji 2kg/4lb (You can reduce a half amount if you want)
Soybeans 1kg/2lb
Sea salt 400g/0.8lb
Bean broth 1 u.s.cup/200-250cc
Spirits (40C or more) 2 tbsp
Salt for sealing on top 1-2 tbsp

Direction
1. Soak washed soybeans in water over 12 hours
2. Boil rehydrated soybeans until gets very softened. When you use a pressure cooker, cook for 25 min. By using a normal pot, skim off the scum clean.
3. Prepare Koji. If you use Japanese moist koji, break into small pieces in advance and rub them vigorously until they stick together when squeezed. Add salt and rub them evenly.
4. Sanitize a fermentation vessel/container and a large bowl to make miso mixture with any spirits.
5. Cover the fermentation vessel with a plastic bag (optional)
6. Mash/Process soybeans thoroughly. Keep the bean broth for using afterwards.
7. Add the koji & salt (if you use granulated koji )and combine well
8. Roll the miso mixture up into balls and make sure no air inside.
9.Place the moso balls into a vessel and push them one by one in order to leave as little air possible.
10. Spread a layer of salt over the top.
11. Cover the surface of the miso with a food wrap to prevent molded.
12. Tie the opening of the food bag & set a inner lid if you have.
13.place the same amount of weight on it (about 3kg/6lb)
14. Put on a lid so that nothing enters the vessel.
15.Keep it in cool area. If you lives in cool/cold area, keep it in moderate temperature to be fermented such as 15-25C/59-77F.
16. I recommend waiting for 10-12 months. (Over 6 month is available)
★You can keep the miso mixture using a plastic bag as well.
★Go through one summer of fermentation in the pot/vessel for great consequence.

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INOUE KOJI Shop 井上糀店さん（東京町田市）
Miso/Koji Storehouse HP (Japanese only)
https://www.komemiso.com/hpgen/HPB/en...

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