Learn how to make miso from scratch with just 4 ingredients and a little patience. My recipe with step-by-step instructions will guide you from start to finish. When it‘s ready, use your amazing homemade fermented soybean paste to make 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
- Organic soybeans. I purchased organic American soybeans from Whole Foods 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.
- Fine sea salt. I used fine sea salt for my miso because it yields the best flavor and is rich in minerals.
- 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. Here 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.
- 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.
The Tools You’ll Need
- 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.
- 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.
- 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.
- 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.
- Plastic wrap. Tightly covered miso with plastic wrap will prevent mold growth.
- Shochu (vodka) and clean towel. We use alcohol to disinfect the container, which will prevent mold growth.
5 Important Cooking Tips
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.
FAQs
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 saltier miso, you can leave the miso to ferment for up to 1-1.5 years as the color darkens and the flavor develops stronger.
Having said that, there is a lot more to it than simply categorizing them by type. The method of preparing the soybeans and the ratio of ingredients also play a part in the end product. That 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.
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
Homemade Miso
Ingredients
- 1.4 lb soybeans (dry; 1 cup of dry soybeans is 6.3 oz/180 g)
- 5 cups rice koji (2 Cold Mountain packages; you can buy it from Anything from Japan, Amazon, or a Japanese grocery store; you can find Cold Mountain and other brands at Nijiya)
- 13.2 oz arajio natural sea salt (for mixing with the rice koji; plus ½ Tbsp more for sprinkling on top of the miso)
- filtered water (for soaking and cooking the soybeans)
Instructions
Before You Start…
- Please note that once you start the fermentation process, it takes about 9 months of mostly inactive time to make miso.
To Start Your Miso (in January/February)
- Gather all the ingredients. For the equipment, you will need 2 large bowls (one should be a very big one), 1 strainer, an 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 the miso in, and a bag of 1 kg (2.2 lb) table salt.
- Soak the Dry Soybeans: Gently wash 1.4 lb soybeans thoroughly several times under running water. Note: The foam shown in these images is not soap.
- To a large bowl, add the rinsed soybeans and enough filtered water to reach about 5 inches (10 cm) above the beans. Soak the soybeans for 18 hours.
- Drain the beans. Look how large the beans are now. The right image shows the soybeans before soaking, and the left two soybeans are after 18 hours of soaking. After soaking, the soybeans weigh 1435 g.
- Cook in a Pressure Cooker/Instant Pot: Add the soybeans to the inner pot of an Instant Pot. Add filtered water to about ½ inch (1.2 cm) above the beans (to roughly the 8-cup line for one batch).
- Close the lid and set to High pressure for 20 minutes. Make sure the steam release handle points at Sealing and not Venting.
- Cook on the Stovetop: 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.
- Prepare the Koji Mixture: Meanwhile, in a very large bowl (that‘s big enough to add the mashed soybeans later), combine 5 cups rice koji and 13.2 oz arajio natural sea salt with your hands.
- Clean the Jar: Put some alcohol (shochu, vodka, soju, sake, etc.) on a clean cloth and wipe the inside the jar or container you will store the miso in. This helps to deter mold growth.
- Once the pressure cooking is finished, release the pressure naturally. It will take about 30 minutes until it releases completely and you can open the lid.
- Test the Beans: To check if the beans are cooked enough, press one between your pinky finger and thumb. If it mashes easily and nicely, it’s ready. Drain the soybeans over a bowl to capture the liquid. Save about 1 cup of cooking liquid (just in case; you will only use a small amount of it). NOTE: When you are mashing the beans, you may need a bit of cooking liquid. Ideally, it’s best not to add any cooking liquid at all for this recipe, which is designed to make miso without adding liquid. Water in the miso has a higher risk of potentially causing mold growth.
- Mash the Soybeans: While they‘re still hot, transfer some of the soybeans back to inner pot of the Instant Pot and mash them with a potato masher (or a pestle or bottle). Do this process in batches so it’s easier to mash nicely.
- If you have a food processor, process some soybeans until they are in paste form. Do this in batches so it’s easier to process.
- ONLY if the soybeans look really dry, add a small amount of cooking liquid. As I mentioned earlier, it’s best not to add liquid for this recipe, but I used a little bit. Scoop out the paste and continue with the next batch.
- Mashed soybeans must be warm or at room temperature (NEVER hot) before combining with the koji because heat can kill the koji mold. Mashing takes time (unless you make a small batch), so the soybeans should be cool enough by the time you‘re done mashing all of it.
- Combine the Soybeans and Koji Mixture: Add the warm (not hot!) mashed soybeans into the bowl with the koji and salt mixture.
- Knead well to evenly distribute the rice koji and salt into the soybeans. Take time to do this and mix it well. Add a small amount of the reserved cooking liquid only if necessary.
- Pack the Jar: Using your hands, form tennis ball-sized balls with the mashed soybean mixture.
- Put the balls into the container, one layer at a time. As you add each ball, mash it with your fist and knuckles to ensure that you‘ve eliminated all the air pockets. Press down tightly. If you have a glass jar, you can check for air pockets by looking from the side.
- Repeat the layers until all the balls are pressed tightly in the jar. Pat down and smooth out the surface with a flat palm or your knuckles. Make sure you have space left for placing a 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.
- Sprinkle ½ Tbsp arashio natural sea salt on top of the surface.
- Place a sheet of plastic wrap on the surface and make sure to cover it well. 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.
- Put heavy objects (or rocks) on top of the entire surface of the miso. I put 1 kg (2.2 lb) of inexpensive table salt in a plastic bag and placed it on top.
To Begin Fermentation
- Cover the jar with the lid; DO NOT use an airtight lid. Write today‘s date on some masking tape and label the jar. Place the miso in a dark and cool place for at least 3 months. I put it in a storage closet underneath my stairs. You can also use a dark pillowcase and try to find a darker spot in the house.
To Stir After 3 Months (in April/May)
- Check the miso quickly to avoid exposure to air. If you see any mold on the surface, carefully scrape it off. Stir the miso from the bottom up to avoid mold forming. 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.
To Stir After 3 More Months (in July/August)
- During the summer months, the fermentation is faster but the chance of mold growth is 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 to where you only see mold-free miso. Clean the inside 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.
When the Miso is Done (in September)…
- Because San Francisco has a cool climate year-round and does not get hot, I waited for about a year to mature my miso (darker and saltier miso). Remove the weights once the miso is done.
To Store
- Divide the miso into smaller containers so they will fit in your refrigerator. Store it in the refrigerator to prevent overfermenting. Now, you can enjoy your own miso paste made with patience, love, and perseverance.
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…. 🙂
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… 🙂
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!
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! 🙂
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
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.
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! 🙂
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. 🙂
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. 🙂
Mimi, 6 months will pass whether you make miso or not. So make miso😊
[…] To learn more about miso on my blog, click here. If you are interested in making your own miso at home read about it here. […]
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.😔
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. 🙂
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!
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! 😀
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