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Make Homemade Miso from scratch with just 4 ingredients and a little patience. My simple step-by-step instructions on How to Make Miso will guide you through this process. Once miso paste is made, you can use it for many delicious Japanese dishes!
As a home cook and a Japanese cuisine advocator, I want to be able to share not just the recipes, but also to uphold the tradition of making food from scratch. I believe there is a beauty in preserving the heritage integral to our food culture. Do you agree? This year I’ve taken up a few cooking projects that I’d like to accomplish, and making miso paste from scratch is one of them.
This is my first time making miso, and I can’t be any more excited to share the experience with you!
What is Miso?
Miso (味噌) is a Japanese seasoning produced by fermenting soybeans with salt and koji. It has been used in Japanese cuisine since 1200 AD (a precursor of miso arrived in Japan from China around 600 AD).
As one of Japan’s superfoods, miso is well recognized for its many great health benefits. It is rich in essential minerals and a good source of various B vitamins, vitamins E, K, and folic acid. As a fermented food, miso is full of probiotic that provides the gut with beneficial bacteria that help us to stay healthy.
You might have seen various types of miso available at the grocery stores, but in general, miso can be categorized by 3 factors: ingredients, color, and taste. In Japan, miso can also be categorized by regions.
* To learn more about miso and its different types, please read this detailed miso post on my blog.
My Miso Making Journey
When I get home from a long trip, I often crave simple homemade miso soup (and onigiri is a plus!). Even though miso is entirely indispensable in my diet and cooking, I realized that I had never made it from scratch before. Like making your own mochi or plum wine, it struck me that there was something special about making your own miso, and I really wanted to do just that!
So if you’re with me, wishing to make this Japanese condiment from scratch, try making your own miso! This miso recipe is based on this Japanese miso company’s tutorial which I found upon my research. I’ll be trying different recipes in the future, and I will update/modify this recipe based on my own experiment.
Easier Than You Think…
Before we start, I wanted to reassure you that making your homemade miso is easier than you think. You will only need a few simple ingredients and a little patience.
Quick Overview of Miso Making
The process of making miso takes 2 days, but it is not until 6 months later only you get to use the product. Umm… are you still here?
It may sound daunting, but the method is actually simple and the result is totally worth the effort!
In my recipe below, I included both Instant Pot and Stove Top options for cooking the soybeans.
Day 1
- Wash soybeans
- Soak soybeans for 18 hours (don’t cut it short!)
Day 2
- Cook soybeans (pressure cook – 20 mins; simmer – 3 to 4 hrs)
- Mash soybeans
- Combine soybeans, salt, and koji
- Pack the mixture into a jar
- Store the miso and wait for 6 months…
What You Need for Making Miso – Ingredients & Tools
4 Simple Ingredients
1. Organic soybeans
I purchased organic American soybeans from WholeFoods where you can get the exact amount of soybeans you need from a dispenser. You can also look up Laura Soybeans or purchase them on Amazon.
2. Fine sea salt
I used fine sea salt for my miso because it yields the best flavor and is rich in minerals.
3. Rice koji
Rice koji is steamed rice (and sometimes with other grains such as barley) that has been treated with a fermentation culture, Aspergillus oryzae, koji-kin (麹菌). The enzymes found in the koji work to break down carbohydrates and proteins into amino acids, fatty acids, and other nutrients during the fermentation process.
In the US, you can find Cold Mountain brand of rice koji for sale. You can also buy rice koji from Anything from Japan which ships internationally.
4. Filtered water
Quality of water plays an important role in making good miso paste, so be sure to use filtered water that is safe and has removed most of the impurities.
Tools
1. Kitchen scale
I recommend getting a kitchen scale (I’ve been using this kitchen scale which I got from Amazon years ago) and measure correctly when you make miso. I usually use the gram measurement for my baking and other traditional Japanese recipes like Tsukemono.
2. One-gallon container
You can use any container but I highly recommend the glass one so you can see the miso making progress from the side. I bought a 1-Gallon Biscotti Jar (large) from William Sonoma but you can get an Anchor Hocking Glass Storage Jar from Amazon. Other choices include a stoneware crock or a large plastic bucket.
3. Heavy object
Use any heavy object that would fit in your 1-gallon container. A plastic bag of table salt works well. The weight should be 1/3 of the miso weight. In this recipe, the miso weighs 3 kg (6.6 lb) so it should be 1 kg (2.2 lb) salt.
4. Large bowl
You will need a large mixing bowl (or a large serving bowl) to combine mashed soybeans and the mixture of koji and salt.
5. Plastic wrap
Tightly covered miso with plastic wrap will prevent mold growth.
6. Shochu (vodka) and clean towel
We use alcohol to disinfect the container, which will prevent mold growth.
5 Key Points on Making Miso
1. Soak soybeans for 18 hours
Dried soybeans take time to absorb moisture (See above photo: 18-hour soaked bean on left vs dried bean on right). To make sure the soybeans are cooked through to the core, you need to soak the soybeans for 18 hours. If you want to start cooking (pressure cook/simmer) soybeans from 10 am, you need to start soaking the soybeans at 4 pm on the previous day.
2. Doneness check by crushing soybeans with fingers
Pressure cook or simmer soybeans until they are soft enough to easily crush between your thumb and pinky.
3. Smash soybeans well
Mash a small amount of hot soybeans at a time to make sure they are pounded to an even consistency. It’s okay to have a small number of chunky soybeans here and there, but you should try your best to mash most of them nicely.
Alternatively, you can use your food processor if you have one, which will definitely speed up the process.
4. Knead the mixture well
Mashed soybeans must be warm or at room temperature when you combine with koji and salt mixture. Knead well to distribute the koji to facilitate good fermentation throughout.
5. Remove air pockets completely
Pack the soybeans in a jar by pressing down each ball of the mixture as firmly as possible to remove any air pockets. This will prevent unwanted mold growth.
The BEST time to Make Miso
You can make miso year-round, but for the best result, I recommend making miso in late fall to winter as miso fermentation works great from a cold winter, to a cool spring, and hot summer. Other reasons why fall and winter months are best for making miso at home:
- The air is less humid and less prone to contamination.
- Miso ferments slower in the lower temperatures which helps to develop a deeper flavor.
- Rice and soybeans are harvested in late fall, so you get to use freshly harvested ingredients to make your miso.
The timing/season matters for the speed of fermentation and maturation. For example, miso prepared in summer will be ready in 3-4 months. On the other hand, if it’s prepared in winter, it takes more time to ferment and mature, roughly 6 months.
Keep checking the progress and taste your miso. If the miso reaches the flavor profile you like, store it in the refrigerator as it slows down the speed of maturation, discoloration, and flavor changes.
Frequently Asked Questions Regarding Miso Making
1. Can I halve the recipe?
Yes, you can.
2. What type of miso are we making here?
Since we’re using rice koji, the type of miso in this recipe is considered Kome Miso (米味噌). However, the process and length of fermentation will determine the final color and taste of the miso.
White miso requires a shorter fermentation time (6 months) and you’ll get a sweeter flavor and smoother texture. To make red miso, you can leave the miso to ferment up to 1-1.5 years where the color darkens and the flavor develops stronger.
Having said that, there is a lot more to it than simply categorizing them by the type. The method of preparing the soybeans and the ratio of ingredients also play a part in the end product. There is why there are SO MANY types of miso in Japan.
3. Where can I buy rice koji?
In the US, you can find Cold Mountain brand of rice koji for sale. If you live outside of the US, you can buy rice koji from Anything from Japan which ships internationally.
If you live in Oakland, a reader shared that you can buy fresh koji from this shop called Preserved Goods.
4. Can I use a mix of soybeans with other beans like garbanzo (chickpea)?
Yes! If you’re willing to experiment, feel free to mix the soybeans with other types of beans or grains. We have readers who have tried it with garbanzo and northern beans with success. However, the soaking time for garbanzo should take just about 10-12 hours.
5, What should I do if I spot some mold growth during the fermentation?
Mold can be quite normal, especially if you live in a humid climate. Gently scrape them off and transfer the miso into a different container. Make sure to keep an eye on them.
How to Enjoy Homemade Miso
The first thing you should make with your homemade miso is of course some delicious homemade miso soup. But miso has so many more uses you can think of! It’s essentially the most versatile seasoning you can have in your pantry. Think marinades, sauces, glaze, compound butter to baked goods!
Here are just some of my popular miso recipes you can dream of using when you have the jar of miso ready to be enjoyed:
- 15 Delicious Miso Recipes
- Homemade Miso Soup
- Miso Cod
- Miso Ginger Pork
- Miso Chicken
- Miso Salmon
- All-Purpose Miso Sauce
- Miso Ramen
- Miso Butter Cookies
Share Your Miso Making Journey With Us
I wish you plenty of success in making your own miso! If you have gone ahead and tried my recipe below, please share your experience with us in the comment below. How long did you leave it for? Did you make any adjustments to the ratio? I’d love to hear from you.
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Make Homemade Miso from scratch with just 4 ingredients and a little patience. My simple step-by-step instructions on How to Make Miso will guide you through this process. Once it is made, you can use the amazing fermented paste for many delicious Japanese dishes!
- 1.4 lb soybeans (1 cup of dry soybeans is 6.3 oz/180 g)
- 5 cups rice koji (2 Cold Mountain packages; You can buy rice koji from Anything from Japan, Amazon, or a Japanese grocery store. You can find Cold Mountain brand and other brands at Nijiya)
- 13.2 oz arajio natural sea salt
- ½ Tbsp arajio natural sea salt (for sprinkling)
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Gather all the ingredients. Besides this, you will need 2 large bowls (one should be a very big one), 1 strainer, Instant Pot (or pressure cooker or a large pot), a clean cloth, alcohol (shochu or vodka), a potato masher (or a food processor), a 1-gallon glass jar to put miso in, and a bag of 1 kg (2.2 lb) table salt.
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Gently wash the soybeans thoroughly several times under running water. P.S. The foam seen in the images here is not soap.
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In a large bowl, add the rinsed soybeans and fill the bowl with filtered water to about 5 inches (10 cm) above the beans. Soak the soybeans for 18 hours.
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Drain the beans. Look how large the beans are now. The right soybean is before soaking, and the left two soybeans are after 18 hours of soaking. After soaking, total soybeans weigh 1435 g.
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Add the soybeans into the inner pot of Instant Pot. Fill the pot with filtered water to about ½ inch (1.2 cm) above the beans (roughly 8 cup line of the pot).
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Close the lid and set HIGH pressure for 20 minutes. Make sure the steam release handle points at “sealing” and not “venting”.
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STOVETOP OPTION: Alternatively, you can cook the beans on the stovetop. Bring to a boil over high heat, skim off the surface scum, lower to a simmer, and cook for about 3-4 hours, uncovered, until the beans are soft. Add water as needed during simmering. You want to keep the soybeans submerged in just enough water.
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Meanwhile, in a large bowl (you will add mashed soybeans in this bowl, so use your largest bowl/pot/container/dish), combine the rice koji and salt with your hands.
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Also, put some alcohol (shochu, vodka, soju, sake, etc) on a clean cloth and wipe inside the jar you will put miso in.
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Once the pressure cooking is finished, release the pressure naturally. It will take about 30 minutes till pressure comes down completely and you can open the lid.
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Test if the beans are done, by pressing a bean between a pinky and thumb. If it is mashed nicely, it’s ready. Drain the soybeans over a bowl to capture the cooking liquid. NOTE: When you are mashing the beans, you may need some cooking liquid, so save about 1 cup just in case. Ideally, it’s best not to use the cooking liquid at all (for this particular recipe, which is designed to make miso without adding cooking liquid). Water in the miso has a higher risk of potentially causing mold growth in the miso.
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While the soybeans are still hot, transfer some of the soybeans back to the Instant Pot inner pot and mash them with a potato masher (pestle or bottle, etc). Do this process in batches so it’s easier to mash nicely.
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If you have a food processor, process some soybeans until they are in paste form. Do this process in batches so it’s easier to process.
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ONLY if the soybeans look really dry, add a small amount of cooking liquid. As I mentioned earlier, it’s best if you don’t add liquid according to this recipe, but I used a little bit. Scoop out the paste and continue with the next batch.
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Mashed soybeans must be warm/room temperature (NEVER hot) before combining them with the koji because hot soybeans can kill koji mold. Mashing takes time unless you make a small batch, so you don’t need to worry about the soybeans being hot in this recipe.
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Add the warm (not hot!) mashed soybeans into the bowl with the koji and salt mixture.
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Knead well to distribute the rice koji and salt with mashed soybeans. Take time to do this process until it’s mixed well. Add a small amount of the reserved cooking liquid, if necessary.
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Using your hands, form tennis ball-sized balls with mashed soybeans.
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Put each ball into the container and mash it with your fist and knuckle to ensure that all air pockets have been eliminated. Do one layer at a time, and make sure to press down tightly. If you have a glass jar, you can see if you miss any pockets by looking from the side of the jar.
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Repeat this process until all the balls are pressed tightly in the jar. Pat down the surface with the flat of your palm or knuckle to smooth out. Make sure you have a space left for the weight on top of the miso. If your jar/container is too small, use another container. Clean the inside surface walls of the container with a shochu-soaked cloth/paper towel to deter mold.
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Sprinkle ½ Tbsp of sea salt on top of the surface.
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Place a plastic wrap on top of the surface and make sure to cover nicely. I use my adjustable drop lid (otoshibuta) to hold down the plastic wrap while I work on covering the edges and remove it when I was done.
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Put heavy objects (or rocks) on top of the miso. I put 1 kg (2.2 lb) of table salt (cheaper than the sea salt) in a plastic bag and put it on top.
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Write down the date on masking tape and put it on a jar. Place the miso in a dark and cool place for at least 3 months (I put in a storage underneath the stairs). You can also use a dark pillowcase and try to find a darker spot in the house.
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Stir the miso from the bottom up to avoid mold forming. When checking the miso, do so quickly to avoid exposure to air. If you see any mold on the surface, carefully scrape it off. Clean the inside surface walls of the container with a shochu-soaked cloth to deter mold. Smooth the surface, place a new plastic wrap on top, and put the weight back on top. Place the container back in a dark and cool place for another 3 months.
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During summer months, the fermentation will be faster but the chances of getting mold are higher. Stir the miso from the bottom up every 2-3 weeks and check your jar regularly and remove any mold appearing on the surface. Even if a layer of mold covers the entire surface, the miso below should be fine. Just scrape off the surface to a sufficient depth where only mold-free miso can be seen. Clean the inside surface walls of the container with a shochu-soaked cloth to deter mold. Smooth the surface, place a new plastic wrap on top, and put the weight back on top. Place the container back in a dark and cool place.
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Because San Francisco is always a cool climate and does not get hot, I waited for about a year to mature my miso to be red miso. Remove the weights once the miso is done.
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Divide the miso into smaller containers so they will fit in your refrigerator. Store it in the refrigerator to prevent over-fermenting. Now you can enjoy your own miso paste made with patience, love, and perseverance.
This miso recipe is based on this Japanese miso company's tutorial.
Thanks for posting this!
I’d also be really interested to see a tutorial of how to make natto using an instant pot!
Hi Abigail! Yeah… I heard about it. Our son LOVES natto, I’m okay as long as natto is cold/chilled (yes, I’m particular about how I eat natto haha), but Mr. JOC and our daughter are not a huge fan. I am thinking about what I would do with natto during my testing recipe stage… I can’t waste any food! Hehee. It’s on my list of recipes to work on. 🙂
Natto somen might be a good way. Add some shiso, takuan, ume, and mentsuyu…. one of my favorite summer treats!
Hi Aiko! Yes, I actually eat natto cold udon same way (minus takuan – that sounds good too), and shared it in my “Ask JOC” (Q&A video). It is my go to in summer time! 😀
Oh I am SO trying this!!!! I assume I can find koji at any old grocery store over here??
Hi Janelle! You’re in Japan, right? If my memory is correct? Yes, you should be able to find it in the refrigerated section. 🙂
Yes! I usually grocery shop at yorkmart in mutsuura yokohama 🙂 now that you say that it jogs my memory that it is near the refrigerated amazake! I didn’t know what it was before but must be this. Thank you! Will start it in a couple weeks.
Keep me posted and good luck making miso! Look forward to sharing our miso making experience!
Exciting. I’m looking forward to the next update on the experiment.
1 kg koiji for 650g soybeans? That’s a lot and will most likely prevent me from trying due to lack of availability and horrendous prices.
Hi Nat! I understand. I’m not sure where you live, but soybeans are pretty affordable here in the US, but Koji can be expensive if you have to buy online. Could Mountain koji (American brand) is $8 (and you will need 2). Hopefully, koji will be easier to get worldwide in the future. Fermentation is getting very popular for health reasons, and I’ve received many feedback on Amazake recipes that many people have found koji and made it (not only in the US, but worldwide). I’m hopeful that world is getting smaller and Japanese ingredients will be easier to find… 🙂
Hi Nami,
soybeans are no problem. I can get them in nearly every supermarket. They usually come from the US and the price is reasonable. I just have to make sure they are non gmo (Europeans! 🙂 )
Otherwise Japanese products are a real challenge. Chinese, Korean, Indian, Thai a.s.o ingredients are available, but Japan is not so easy. I’ve recently found a nice Japanese online shop anything-from-japan.com with attractive products and worldwide shipping.With the new trade treaty between Japan and the EU it might be attractive to order from them. Previously customs- and import administration fees ruined every budget.
Hi Nat! I see, I’m glad it’s getting easier! I have collaborated with Anything from Japan before and I know the shop owner. If you need anything that is not on their shop, let me know. I can ask him.
They do have rice koji: https://anything-from-japan.com/rice-koji-for-amazake-500g
I’ll also put this link in the post and my Shop page. 🙂
Hi Nami,
I would like to make the Saikyo sweet smooth miso paste.
Do you have any suggestions please?
Thank you as always for your wonderfull blog!
Hi Ken! In Kyoto and Kansai area where this miso is produced, it’s just “white miso”. Compared to other regions where “white miso” is made (for example Shinshu area), Saikyo miso is much sweeter. The only difference is that the amount of rice koji is more than other types, and used less salt. I haven’t specifically worked on creating the recipe, so I’m not sure about the ratio. I also read that the saikyo miso’s soybeans are removed after boiling to make the soybeans whiter. 🙂 It’s very fascinating that all types of miso use same simple ingredients but the process and ratio makes different types!
Hi Nami,
Thanks again for your Miso post as it inspired me to go ahead and make the sweet white miso recipe that that was included with the Koji from Miyako Oriental foods.
It also has a much shorter fermentation period.
Looking for ward to tasting the results in a few months.
Best regards,
Ken.
Hi Ken! Yes, it should be a shorter fermentation time for white miso. If you are in the southern hemisphere, it’s summer and warmer now so it’ll be even faster. 🙂
Hi
I am unable to get Koji. I live on a small island. Do you have an alternative.
Hi Evette de la Mare,
In the old day, instead of using koji, people made “Misodama (miso ball)” to harvest natural fungi and use it for making miso.
Unfortunately, we have not tried the technic before and can not give you advice. Sorry.😔
You weren’t kidding about patience! Six months is a long time. But I’d love to try it out. thanks.
Hi Mimi! Miso is a fermented soybean paste, so it does require some time to make. But once it’s made, it lasts for years. And next time you make, you can still use the ones you already made while you wait for the new batch. So the first 6-12 months of your first batch is a tough period! When I made Japanese plum wine (Umeshu), it took a year. My first year was tough waiting for it, but now I always have plum wine while making more batches year after year. 🙂
I have no problem setting & forgetting things to allow them to ferment, but this seems like a huge quantity for 2 adults. Would this work as well and over the same length of time if halved?
Hi Jen! Yes, half portion works. This amount is roughly for 2 people, drinking a bowl of miso soup for one year. And remember miso can continue to ferment for a longer time for rich and dark miso if you don’t transfer to the refrigerator. You can partially take out and refrigerate while the rest can ferment for a longer time. And once you store in the fridge, it lasts for a year. 🙂
I will definitely be trying this. I love doing ferments and wished I paid attention to my obasan when I was younger. Thank you for giving me the courage to try.
Hi Lynette! Your obaasan must be a great cook. Back then it was much more common to make your own miso… but the supermarkets became too convenient. Hope you enjoy the miso making experience! We can do it together! 🙂
So if I want red miso, would I just let this sit longer?
Hi Keith! Yes, but that’s only part of it. It’s a bit more complicated… for red miso, soybeans are “steamed” while for white miso it’s boiled. Each region makes red and white miso differently. Some regions use soybean koji and no rice included to call it “red miso”… and amount of salt can be different too. This is why there are SO MANY types of miso in Japan. Each one is categorized differently based on regions, ingredients, how long it’s been fermented, etc.
My wife makes miso using garbanzo beans, because soy beans are all GMO. The Garbanzo beans make a really nice miso. I am an retired Chef and I wanted to make something sweet using miso, so I found one that I think is wonderful. It’s a Peanut butter chocolate dipped miso cookie. It’s not my recipe so just google it. I also made miso sugar to sprinkle on top of the cookie.
@Steve Cromwell. No, only non-organic soybeans are GMO. Try Laura Soybeans, either at their site or on Amazon.
https://gmo-awareness.com/2011/05/05/is-organic-always-gmo-free/
Laura Soybeans has their soybeans tested. Anything, even a garbanzo can be cross contaminated….and that is the problem. So the only way you can be reasonably certain that something that is labeled as organic is non-gmo is if the grower is willing to have their crops tested.
We can trace cross-contamination all the way back to seeds. Rare Seeds also tests their seeds.
It is something we have to remain diligent in, but I feel it unwise to make blanket statements that all soybeans are GMO and garbanzos are not. It is not that simple.
Peace Be Upon you.
Thank you so much for sharing the information with us!
Hi Steve! I’m not an expert in this… but Whole Foods soybeans are “organic”, and according to USDA regulation, organic foods should not include GMOs.
https://www.usda.gov/media/blog/2013/05/17/organic-101-can-gmos-be-used-organic-products
Wow your wife is amazing! I’d love to taste her garbanzo beans miso!!! And I will def google the recipe. 🙂 Thanks for sharing!
Thank you
Off to buy my Koji. I make everything else from scratch, tempeh, seitan, mochi (and not with powder, but the real deal in a mochi machine) and I did look into this many years ago but somehow never got around to it and now you have me inspired again….so thank you.
In six months or less, I’ll be back to share the journey.
Hi Davilyn! Wow, I love that you make everything from scratch! I’m looking forward to sharing the journey with you! Good luck with miso making! Can’t wait to hear all about it! 🙂
AMAZING! Thanks so much Nami, I’ve been wanting to make miso for a long time, but was so intimidated by the process. Real simple for such a complex tasting ingredient. Just to be patient now.
Hi Brad! Yes, the process is easy but I guess there are a lot of micro changes involved to make all kinds of miso available in Japan (considering SO MANY types!). It’s quite fascinating! Good luck with miso making!
I enjoyed reading “How to make Miso” very much. Now how about “How to make NATO”? I would love to know. Kornelia
Hi Kornelia! I’m glad to hear you enjoyed this post! I added how to make natto in my list. Wish me luck testing… 🙂
Always an informative read. Will be waiting to hear how it comes out.
Hi Theresa! Thank you so much for reading! Yes, I’ll report back…. 🙂
Oh, I am SO going to have to try this! I am slightly addicted to miso! I have made pickles (both quick and fermented) so I should be able to get a handle on this. I think I might be able to get koji at the local FoodMaxx (an international grocery store close to where I live). I know I can get the soybeans there.
I know there are different types of miso, red, white etc. What is the difference and can someone like me make them? Is it just fermentation times or do they use different ingredients?
I would also like to say I love your site! It has been great knowing I can come here to find whatever Japanese recipe I want to try and find a recipe! It has been great for making my lunches when I go to work too!
Can’t wait to try this and can’t wait for the next recipe that you post.
Hi Victoria! Ingredients are same, but the different amount of salt / soybeans / koji (basically ratio) makes different types of miso as well as the fermentation period.
I’m so happy and honored to hear you enjoy my site and thanks so much for your kind words! 🙂
If you are ever in the East Bay, Preserved in Oakland sells fresh Koji made locally. Thay also have miso making classes!
Hi Mei! Thank you so much for sharing your tip with us! Whoa koji made locally! AWESOME!
May I know where to get the koji?
Hi Mixue! I’m not sure where you are, but you can get it in any Japanese grocery stores and Amazon (https://amzn.to/2TWUhep). 🙂
Hi, my homemade miso is now 3 months.
Why do you say to stir the miso?
My miso is in a glass jar and I can see there is no mold. Is it not safer from oxygen and bacteria if I leave it undisturbed, rather than open it to stir it?
Hi Toby! We mix so that it is fermented equally. But if you live in a cool place (like I do), fermentation is slower (and less chance to get mold). It just takes extra long to ferment (compared to crazy humid and hot summer in Japan). Wait a little longer if your miso is not fermented yet. I’ll check mine when I go back from Japan next week. 🙂
Hi Nami,
My miso is 9 months in the cupboard at probably a consistent 22C.
I’ve never opened it and it all looks very clean with nothing that looks like mold – it’s a in a glass jar like in your pictures.
What I can see however is the grains of koji rice and I was expecting these to vanish over time.
Is seeing the koji rice grains a sign that it is still not fermented fully?
I’ve not noticed koji grains in shop bought miso.
Thanks,
Hi Toby! Thanks for trying this recipe! 1) Make sure to stir the miso every 3 months. 2) I buy (and like) koji miso which includes grains (more koji, naturally sweeter taste). Some people strain the koji while dissolving miso into the soup, while others (like me) prefer to keep the koji in the miso soup – more rustic and country style. Your miso might be already ready. So mix and taste the miso today. 🙂
Thanks, Nami.
If I am happy with the taste, can I split into smaller portions and vacuum seal for convenient storage in the refrigerator?
Hi Toby! Yes, that’s correct. Keeping in the fridge will slow down fermentation, and you can freeze if you have more than enough in the fridge. According to the miso company, you can keep it for quite a long time as long as you keep well in the fridge/freezer. 🙂
Oh my goodness, my miso is delicious!
There was a couple of bits of white mold at the very top which I scraped off, and the rest was clean.
I’m assuming it’s OK to eat it raw, as is, including the koji rice grains which are still there, yes?
The rice grains give it a nice texture and the taste is so good. It’s hard to stop tasting it.
Miso soup tonight and time to get another batch on the go.
Thank you so much.
Hi Toby! Yay!!! I’m so happy to hear that. Homemade miso is truly delicious. I need to get started with this year’s batch soon, too. 🙂 My family enjoys miso soup with homemade miso. It’s amazing to create such flavorful condiment with a few ingredients.
Thank you for your kind feedback!
Hi Nami,
I want to eat some moro-kyu, a miso dip that you can dip with crispy cucumber spears. Is that, Kinzanji miso? I don’t know where to get it in Toronto, Canada, but I am craving it. Is there a way to make this easily? Or is this something, I can only find in specialty stores.
Hi Lindsay! You can purchase or make kinzanji miso. I don’t think I’ve seen one in my Japanese grocery store in SF… I will pay closer attention next time.
https://gaijinfarmer.wordpress.com/2011/09/30/miso-traditional-wakayama-food/
I don’t know if it’s easy to make, but hope the link will be helpful. 🙂
I made two versions back in March that are now ready… and they are lovely. One traditional with soy beans and the other with Northern beans and garbanzo. Makes a great soup! Thanks!
Hi Maggi! Thank you for your kind feedback! Mine is still not fully ready (probably due to cold weather here), but I’m so excited to hear yours is! Enjoy your homemade miso (and especially garbanzo! I want to try that miso!). 🙂
Thanks for the recipe!
I actually have more soybeans then what the recipe calls for, so I was wondering if there was a ratio or something for the ingredients? I’d like to make some for friends and family for the holidays. Is there a ratio?
Hi Ness! I don’t. Everyone makes it slightly differently, with a different amount of salt, etc….
In it’s early days one of Whole Foods main customers were health concious people who followed a macrobiotic diet.
For those not familiar with macrobiotics, it was a diet/lifestyle started by George Osawa and then popularized by Michio Kushi and consisted of eating a very traditional Japanese diet.
Because Whole Foods serves this community you could find Cold Mountain Koji in every single Whole Foods. As the macrobiotic lifestyle became less popular it became harder and harder to find Cold Mountain Koji at Whole Foods and now it cannot be found at all. Sadly, I can’t even find soybeans at the Whole foods here in the Northeast.
Hi Gerard! I did not know about the WF story. Thank you for sharing it. It’s sad that they don’t carry Cold Mountain Koji anymore. I didn’t look for it at WF near my house (I got the soybeans there though). Fermentation is pretty popular these days, and hopefully, many people will start eating more “good” bacteria in this country. Maybe because I grew up in Japan, I never felt strange about eating bacteria or scared of the term itself… but it’s interesting to see people’s reactions when we talk about bacteria in food. 😀
I am confused do I wait 3 months before stirring or do I stir every month from the beginning?
Hi Riley! I’m sorry it’s a bit confusing. You will stir (for the first time) after 3 months have passed since you prepare the jar of miso. So in my example, you will mix the miso in March. and April. Then, wait another 3 months, then mix again. 🙂
Hello, as a Japanese in Canada, I make good use of your site. Thanks very much. I make shiro miso here in Canada and the ratios I was taught were: 10 koji, 5 soybeans (dried), and 2 salt, by weight, of course. So 500g koji to 250g soybeans to 100g salt, for example. This miso is ready to eat in less than two months (6~8 weeks) and is sweet and very flavourful and packed with umami. You don’t need any dashi to make miso soup. You just leave it in an airtight container for that length of time, no weights, no mixing or anything and you get fantastic miso.
Thanks for sharing your information! I’d still use homemade dashi for even more delicious miso soup! There are some flavors that miso can’t provide. 🙂
Hi! Thank you for sharing this. After we make the first batch, can we use the paste as starter to make the second batch? If so,how to do it?
Hi Cipto! I heard of using natto as a starter to make homemade natto, but I never heard of making miso using the miso as a starter… I don’t think it’s possible.
I just noticed a Very small gap/air pocket at the bottom of the miso jar. Will this ruin the miso Or potentially become moldy?
Hi Justin! Can you tape it or fix it so it is closed?
I don’t think so. I guess I did not push the miso down hard enough at the very bottom of the jar. I see a very small gap at the bottom of the jar. When I stir after three months do you think it would be ok?
Hi Justin! Keep an eye for mold growth. If you don’t see it, it should be okay. If you see it, remove that moldy part (and discard). Then continue making miso. Make sure there is no space when you pack miso next time. 🙂
Hi Nami
With the weight of the salt bag on top, would the miso need oxygen to help speed up the ferment?
I found that I had to remove a dish on top of my garbanzo miso to help speed up the ferment, it was a doughy consistency. Also, why is miso usually made with soybeans, aren’t aduki beans more nutritious in terms of the microingredients like iron, magnesium, etc? Also, aduki beans are the most alkaline of all beans whereas soybeans are a common allergen.
Hi John! We do mix the miso every 3 months, but other than that, it’s recommended to tightly cover with plastic to avoid mold growth. I’m actually not sure why we don’t use Azuki beans… I never thought of using the azuki beans (not sure why) but historically always soybeans… I wish I can answer that question.
I was making this and accidentally add hot mashed soybean to koji mix. Should i throw away and start new batch?
Hi Amie! If soybeans are hot and mixed with koji, the koji mold will burn and die due to the heat of the soybeans. Soybeans should be warm and you can touch with your hands… 🙁
Thanks for your response! I was able to mix the koji and hot soybean by hand but it was definitely hot. Should i start over? How do i know if koji didn’t work at all? Thank you!
Hi Amie! It’s really your call… You won’t know it until a little later if miso has been fermented or not. It’s highly possible (high risk) that it may not work because of the hot soybeans killing koji… so in that sense, it’s best to redo… 🙁
I am looking for a recipe, but of course this Natto is only from Japan and I can’t find them anywhere. Do you have a recipe of Kinzanji Natto?
Hi Jane! This lady shares her version, but in Japanese. Maybe you can read with google chrome translate: https://blocktusin.exblog.jp/12921485/
Hey thank you very much, I am one month into making miso, there’s a lot of moisture on top, its quite wet, is this normal? Smells lovely, no mould.
Hi Cormac! Is the moisture on the surface of the miso? If it is, it’s called Misodamari (Tamari). Being pressed down, the moisture in the miso came up. I read that it actually saves from getting mold (it’s like a shield). If it’s more than 1 cm, you need to reduce the weight on top of the miso, and once the liquid is absorbed back in, add the lighter weight.
Hope that helps!
Hello,
Does the miso fermentation vessel have to be hermetically sealed?
Thanks a lot !
Hi Capucine! We have to mix the miso every month so it does not have to be 100% airtight. The lid avoids mold growth. My glass lid is not completely airtight (as air still inside). Hope this helps!
Hi Nami! Big fan of your channel. I just made my first batch of miso tonight following your recipe here. I’m curious if you’ve taken yours out, as it seems like it might be around time. I’m curious to see how it turned out! 🙂
Hi Corey! Thank you so much! I did, sorry I didn’t update earlier. Because I live in a cooler area, I spent a bit less than a year waiting for mine to finish (but I wanted red miso). Good luck with yours!
So, has this wonderful work in progress coalesced into a set down recipe?
…Bob
Hi Bob! Sorry, I have updated the post with the final images. It took more than the original recipe says (around 1 year for me to get red miso) because I live in a cooler climate and no real summer here. 🙂
Is it ok to ferment the miso in a sealed mason jar? Or is it better to use a muslin cloth as a lid so it can breath? I’ve heard that gases produced during fermentation can break the container but also to not expose the miso to the outside air. I’ve made a batch recently and can’t seem to find an answer to this! Thanks
Hi Scott! I looked it up in Japanese and it looks like it’s best to avoid contact with the air is the best choice. So use the regular lid. 🙂
Hi! I have a perfect fermentation crock for this and purchased everything I need to do. I saw the soak period needs to be 18 hours, is there a drawback for longer, say 20-24 hours?
Thanks!
Hi Christian,
Thank you so much for trying this recipe!!
The soaking period needs to be a minimum of 18 hours, so 20~24 hours should be fine.
Good luck making Miso! It will be very tasty! 😋
Hi! I made this Miso recipe. I think
It turned out ok! I Never had any mold. My only question is the smell. It smells like wet socks. Is the off smell normal? Or is there something wrong?
Hi Jason,
Thank you for trying this recipe!
It sounds like your miso needs more fermentation. Sometimes it takes about a year to mature.
The smell will go away soon, so keep an eye on the mold, and if you don’t see the mold, it should be okay.☺️
Great!! Thank you very much I will keep waiting! 😁
Hello Nami-san..
I have a question. Can we make miso paste with freshly soybean from farming?
Hi Leva,
Yes. We can make miso from raw soybean.
However, we’re not sure about the recipe as we had never made it from raw soybeans.😞
I am having trouble finding soybeans. Where can I get them? Can I use something else like garbanzo beans or soy bean flour?
Hi Aiden,
Normally, Asian grocery stores have soybeans. You may also purchase it online. https://www.amazon.com/Laura-Soybeans-newest-crop-Non-GMO/dp/B00C3FWXIC/ref=sr_1_2?crid=1BI29V3LKS214&dchild=1&keywords=laura+soybeans&qid=1605757558&sprefix=laura+soy%2Caps%2C1100&sr=8-2&tag=jusonecoo-20
If you’re willing to experiment, feel free to try other types of beans or grains. We have readers who have tried it with garbanzo and northern beans with success. However, the soaking time for garbanzo should take just about 10-12 hours.
We hope this helps!
thank you!
just ordered stuff for this and soy sauce on amazon. excited to try this recipe out!
Hi Aiden,
Nice! So excited! 🤩
Let us know how it goes.😊