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,
Thx for your wonderful tutorial !
How much Miso does this recipe make ?
Hi surati ivey, Thank you very much for reading Nami’s post and for your kind words!
This recipe makes 3 kg (6.6 lb) miso.
We hope you enjoy the recipe!
Hi surati ivey, Thank you very much for reading Nami’s post and for your kind words!
This recipe makes 3 kg (6.6 lb) miso.
We hope you enjoy homemade Miso soon!
Thank you for all your wonderful recipes.
I am buying a mochi machine which has a miso paddle included. Have you heard about using this appliance?
Hi Tsuki, Thank you very much for your kind words.
Nami has never used the mochi machine with Miso paddle before. If you happen to try it, please let us know how it goes!
Hi Namiko,
Thank you for sharing the miso recipe. So, we do not need miso starter to make miso?
If we do need misa starter how to make one?
Thank you.
Hi Juli! Thank you very much for reading Nami’s post and trying her recipe!
Nami used Rice Koji in the recipe, and it is steamed rice that has been treated with koji mold spores (Aspergillus oryzae, Koji-Kin 麹菌).
To make Rice Koji, we will need Koji-Kin and need to maintain the temperature and humidity. And we have not tried making it before.
Sorry, we wish we could be more helpful.
What if you can’t use alcohol in the recipe to make miso? Can you use vinegar instead?
Hi Kiran! Thank you very much for trying Nami’s recipe!
The alcohol is used to clean and disinfect the container. Vinegar can kill or reduce certain types of pathogens, but we are afraid it would not have the same effect. How about boiling the container?
We hope this works!
PS: It is DELICIOUS mixed into vanilla ice cream. Like salted caramel, only 100x better. Try it!
Hi Janet! Miso Vanilla ice cream!🤩 We have heard about it but have not tried yet. It sounds delicious!
We will give it a try. Thank you for your input!
I just finished my first batch, and it’s wonderful! I fermented mine for 11 months and it’s a deep red brown.
When it first started I was concerned that it was too dry, but as it fermented it became perfectly moist, and even exuded a molasses-like substance that was delicious.
Next time I won’t use salt on the top.
Nami, I see people in Japan using ziploc bags instead of a crock, and am thinking of trying that. It seems like keeping the miso sealed throughout the process would decrease the chance of contamination when its stirred/mixed. What do you think?
Because I live in the Sonoran desert of Arizona, I will make my next batch from tepary beans, which indigenous people have been growing here for more than a thousand years.
Thank you SO much Nami-San!
Hi Janet! Thank you very much for trying Nami’s recipe and for your kind feedback!
Nami and JOC team are so happy to hear your Miso turned out to have a delicious deep flavor! Yay!🥰
We haven’t tried making Miso using Ziploc bags, and not sure of the outcome, but we think it will be easy to maintain the Miso without touching it directly.
Please let us know how it goes if you try it!😉
Hi! I was recently gifted some white paste that I was told was koji—it looks like sourdough starter but it is pure white. Is this rice koji, or is it the bacterial culture without the rice? If it is the latter, can I use it for miso?
Hi Elizabeth, Thank you very much for reading Nami’s post and trying her recipe!
Without looking at the actual product, It’s hard to tell if that is the rice koji.
The rice Koji used for making Miso is usually not the paste form. But it could be the paste from rice koji. It should work if it is Rice Koji, but if it already has salt in it, you may want to adjust the salt amount.
We hope this helps!
Hey there! I live in a tropical country with temperatures around 30 Celsius / 86 Fahrenheit. Is it possible to ferment the miso inside the fridge? My fridge temp is around 5 Celsius / 41 Fahrenheit.
Hi Nal! Thank you very much for reading Nami’s post and trying her recipe!
Around 30 Celsius / 86 Fahrenheit is the perfect temperature for Miso’s fermentation process.
We recommend finding the coolest and dark place for Miso and move it to the fridge when it matures. The fermentation will start much faster, so keep an eye on it. 😉 For the Miso process, you need at least 15 celsius to start.
We hope this helps!
Hello! My question is about the koji when you’re done fermenting. In the large jar you can still see the rice grains in mine as well as your photos. But then when you showed your smaller jars you don’t see the grains. Why is this? Is it just from mixing it up? Do you blend it at all?
Any guidance would be helpful!!
Hi Marie! Thank you very much for reading Nami’s post!
You do not need to blend the mixer. Koji would start to fall apart during the fermentation, and you would not notice much of the grain shapes at the end of the whole process.
We hope this helps!
I started a batch of miso using your procedure back at the end of December, and I’m now (thanks to a fairly hot summer) starting to use it now, though I intend to age some through the end of the year. I’m very pleased with the results. I’ve had no issues with surface mold, and already the flavor is rich and intense, almost honey-like, and the miso is rapidly darkening (I turn it every two weeks). I’ve been enjoying sweet corn with miso butter, and homemade miso soup. Kudos to you for such a straightforward recipe, and for an excellent web resource for Japanese food.
Hi Edward! Aww. Thank you very much for your kind feedback!
Nami and JOC team are so happy to hear you enjoy our website and you had tried many recipes, including Homemade Miso!
Thank you for trying Nami’s recipe and sharing your cooking experience with us. Happy Cooking!😊
Does the glass jar need to seal? Mine the lid just sits on top, no plastic gasket. Also, I was confused about the rocks and salt. Use both to weigh down the miso?
Thank you! I made the recipe and it’s in my closet, but wanted to fix any of the above items before it’s too late!
Hi Jen! Thank you very much for trying Nami’s recipe!
The lid doesn’t need to be with a plastic gasket. Please make sure to place a plastic wrap on top of the surface and cover it nicely.
As for the weight, you can use a bag of salt or rocks. In this recipe, Nami used the bag of salt so that it fits nicely inside her jar.
We hope this helps, and soon you can enjoy homemade Miso!🙂
Hi Namiko! Just bought some koji rice because I really want to experiment with making my own miso. Just wanted to clarify if the 650g of soybeans is referring to 650g of cooked soybeans? Or 650g of dried soybeans (that will be cooked and all of what’s cooked from the 650g dried soybeans will be used)? Thank you so much in advance!
Hi Isabelle! Thank you very much for reading Nami’s post and trying her recipe!
The recipe amount of soybeans is dry soybeans. After soaking, total soybeans weigh about 1435 g.
We hope this helps! Good luck!
Thanks for sharing! I would love to try but the koji I found are in sheet form. Few layers in a package. Can it be used in this recipe? Thanks!
Hi Yvonne! Thank you very much for reading Nami’s post!
Without looking at the product, we are not sure if you got the right product, but if the package said “Rice Koji,” it should work. Rice Koji typically can notice some rice shapes even in the sheet/block form.
We hope this helps!
I started making my miso back in mid-April (in the SF Bay Area too!). It looked extremely dry when I first mixed it together but I resisted adding water since the recipe discouraged it. Now I’m worried it’s still too dry. It’s definitely getting more paste-like but would it be good to add a bit of water to it now that I’m stirring it once every 2-3 weeks? How do you assess the state of the miso as it’s fermenting? Thanks for any help!
Hi Mailee! Thank you very much for trying Nami’s recipe!
Adding water now is increase the chance to disturb the fermentation and not recommend. Instead, please continue the process, wait for another few months, and let us know how it goes. SF Bay Area’s weather is on the cooler side, and it sometimes takes longer for fermentation. So, if you are keeping the jar in a very cold place, you can try to move to a bit warmer place to help the process.
We hope this helps!
Thanks so much! I will just stay the course and will let you know how it goes.
Hi Nami, I got a recipe for homemade chickpea miso from another website. It’s now almost three months old, and it has the distinctive umami taste but is very salty. I think the recipe had too much salt. Is there any way I can rescue it? Best wishes – will stick to your recipes in future!!!
Hi Gay McDonald! Thank you very much for reading Nami’s post!
If it’s very salty, how about use it for marinade recipes, etc.?
We hope you can rescue it!