Rice Miso

SERVES: 750 g

 

INGREDIENTS:

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・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.

 

INSTRUCTIONS:

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.

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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).

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4. Put koji (loosen by hand) and salt in a large bowl and mix them well.

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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.

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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.

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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.

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* 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.