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.
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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.
Hi, you have a beautiful miso post (and cookbook) here! Love it! I’m in SF too and made miso for the first time in 2019. I basically left it alone to ferment from mid January to mid December, checking maybe two or three times. Still have plenty of it in the fridge–it’s delicious! Now I found your page while looking for opinions on non soy miso, not because I want to avoid soy but because I happen to have a whole lot of yellow split peas and it’d be great to make miso out of them. What do you think? Would I have to combine them with equal parts soy beans? Is it crazy to attempt miso with no soy beans–just the koji and the yellow split peas (+salt & water, of course)? I’d appreciate your opinion and suggestions. Thanks!
Hi Lala, Thank you very much for reading Nami’s post and for your kind feedback!
We have never made Miso with yellow split peas before and unsure how the outcome will be… But it’s possible to make one! How exciting!
The ratio of bean and Koji will result in different flavors. If you use more Koji than beans, the Miso will be sweet, and you can change the balance up to an equal part of Koji. 1:1 So, you can try the same amount of soybean in this recipe or change them as you like.
We hope this helps! Good Luck!
I just love that I found your web site and I can add to my Japanese cuisine! Thank you for the recipe for making miso from scratch I’m that person who loves to make any and everything I can from scratch I find It just tastes so much better!
Thank you again,
Al
Hi Al, Welcome to JOC! We are so happy to hear you enjoy the homemade miso recipe. Yes! The homemade foods made from scratch taste so much better!😊 Let us know how it goes!
How long does the miso last and once the jar is opened?
Hi Mimie, Usually, miso will last longer, but we recommend it to use within 1 year. Here is the post link about Miso, and Nami explains how long miso can last. https://www.justonecookbook.com/miso/ We hope this is helpful.
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.😊
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.😞
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! 😁
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! 😋
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. 🙂
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. 🙂
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!
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!
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!
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/
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… 🙁
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.