Have you ever think about what is Miso paste?
Miso paste is fermented soy bean paste and it’s one of the most important seasonings in Japan.
What is Miso ? How to make miso paste? http://en.wikipedia.org/wiki/Miso
There’re so many kinds of Miso paste recipe here, it depends on the region, family, ingredients, age etc.. (like your cheese!)
We usually buy them from market since it takes time to make, or I guess not many people know how to make it from scratch nowadays.
I first time made it from scratch 2 years ago, I had been waiting for 1 year until it fermented enough, and it turned out great!
Preparing aged Miso is easy, and with patience and time, develops a cultured rich flavor that explains why it is one of the most popular fermented seasoning in Asian cuisine.
It’s not difficult to make and so good taste, so please try it if you Love Japanese food including Miso flavor :)!
-1.2 kg of soy beans
-1kg of Rice Koji
(What is Koji? http://en.wikipedia.org/wiki/Aspergillus_oryzae)
-450g of salt (if you live in hot weather place, or make it in spring/summer, please use it 500g)
- Soak the soy beans overnight. (at least 18 hours)
After you soak it enough..
- Cook the soy beans with pressure pan for 20 minutes. If you use regular pan, cook for about 4 hours.
After you cook the beans, cool it down a little bit and Mash them with your hands during it’s still warm/hot.
Please don’t use blender or food processor since you would not have good texture/ flavor. (it become smooth paste)
- Mix Rice Koji and salt well.
- Add the mashed soy beans and mix all of them well.
- Make balls. (When you pack them in a jar, it’s easier and better to do that and also it’s less air between the Miso paste)
- Pack the Miso balls in a jar and press down firmly. Make the surface flat and spread salt.
Cover the surface with a flat object on top and put the weight on top of that.
Place a heavy weight on top. Ferment for one year in a room temperature/cool place in the house. (not in the fridge)
You can get more good Miso paste if you make it in autumn or winter. If you live in hot weather place or make it in spring or summer, ferment for 4-6 months.