Homemade Miso

Homemade Miso

You may want to try making your own miso...but every recipe around seems to be for making miso in kilogram increments. If you want to enjoy just a little homemade miso, this is the recipe for you!

Ingredients: yields about 500 g

Soy beans
150 g
Kome koji (Rice koji)
200 g (1 to 1.3 times the soy beans)
75 g (1/2 the soy beans)
A storage bag (a zip-top bag or similar)
2 medium


1. Rinse the soy beans about 4 times, and soak overnight in plenty of water.
2. Drain off the soaking water, Put the soy beans in a pressure cooker, add enough water to cover, and cook under pressure for 20 minutes.
3. I used dried rice koji this time which needed to be soaked in water first, so I started preparing it at this stage, but if you are using fresh rice koji instead, just prepare the koji and salt when the beans are cooked.
4. When the pressure cooker has depressurized, check that the soy beans are tender enough that you can easily mash one between your thumb and forefinger.
5. Scoop the beans up with a ladle, drain off the liquid by tilting the ladle against the side of the pan, and put the beans in a plastic bag. Mash the beans up while they are still hot using a pestle or other equipment.
6. This is how the mashed beans look.This would be even easier to do if you have a food processor...
7. Mix the rice koji with the salt, rubbing them together well with your hands. Add the cooled mashed soy beans to this. It's easiest if you just cut open the bag the mash is in.
8. Mix well as if you were making hamburger mix. Press the mixture into a new clean plastic storage bag, making sure you don't leave any air pockets. Be especially sure to push it into the corners!
9. Press out all the air in the bag before sealing it up. Write the date you made the miso on the bag and you're done!
10. Now just let the miso mature for 6 months to a year before eating. Check on it occasionally for mold. If there is any mold, just throw out that part.
11. 1 month later... no mold has grown. It's going well♪
12. 2 months later... looking good. There's some tamari (miso liquid) and it's starting to have the color of miso.
13. After 5 months. It's become quite soft, and there's a lot tamari. It looks ready to eat already, but wait patiently for another month!
14. It's now a proper miso! Homemade miso tends to be high in salt, so use it in recipes that just call for a little of it ♪ It's terrific as a dip for vegetables.

Story Behind this Recipe

I wanted to make my own miso, but making kilos of it was too much! I didn't even know if it would work, so how am I supposed to make so much!!
That was how I came to this recipe. I wanted to try making a test version of miso using ingredients I had in the house already. I referred to many other recipes to come up with this one ♪