SERVES: 750 g
・200 g rice koji
・200 g soybeans
・90 g salt
・50 ml- preserved cooking liquid of soybeans
* some amount of hard liquor such as shochu, vodka (to sterilize and prevent mold)
* a weight (a plate or unopened container of sugar or salt)
* cling film
* a container for preserving (sterilize it with hot water or hard liquor such as vodka). Ceramic, wood, enamel, or polyethylene would be preferable for the material of the container.
1. Wash the soybeans and soak in a saucepan with double their amount of water.
2. Heat up the soybeans and skim the scum after boiling. Simmer for 3-4 hours (a pressure cooker takes for 30 minutes). When the cooking liquid reduces, add water. Once it cooked, drain it. Make sure to keep the cooking liquid.
3. When the excess heat removed (below 60°C), put it in a food processor (or crush with a potato masher, or with a rolling pin over a plastic bag).
4. Put koji (loosen by hand) and salt in a large bowl and mix them well.
5. Add the soybeans from the process 3 and mix well. You can adjust the texture by adding some cooking liquid until it becomes as soft as earlobe.
6. Make miso balls by hands with letting the air bubbles out of them. Throw them vigorously into a container to get the air out.
7. Even it out and spread hard liquor with a brush or a spray on the surface. Put cling film to prevent air and add a weight on it. The shape of weight would be good as same as the container’s shape.
* If it gets mold, there is no problem after removing it.
* Instead of using hard liquor, you can sprinkle salt (some amount from the recipe).
* The period of fermentation depends on the temperature and your preference, however, it can be eaten in three month after koji is soften. Adding old miso enhances the flavor.
* After 1 month of starting fermenting, take out the mixture into a large bowl and mix well. The process would enhance the flavor more.