How to make miso:

• Rinse the soybeans several times.
• Put the soybeans in a large container and cover with water 10 cm/ 4 inches above the beans. Soak for 18 hours.
• Drain the beans.
• Put the beans in a pressure cooker and add enough water to cover. Cook for 5 minutes and let the pressure out.
• Mix the salt (140g/ 5oz) and rice koji in a large bowl.
• Once the soybeans have finished cooking, mash them with a potato masher or in a food processor. If it looks a little dry, add a splash of water.
• Leave to cool till room temperature or slightly warmer.
• Add the soybeans to the salt and koji. Make sure the soybeans have cooled as if they are hot, it will kill the mold in the koji.
• Once fully mixed together, roll them into tennis-sized balls.
• Slam the balls into a large glass container and push down to remove all air pockets. 
• Repeat until all the balls are in the container. Wipe the exposed inner sides of the container with an alcohol wipe to remove any lingering bacteria.
• Sprinkle 1 tbsp of salt on top and cover with plastic wrap touching the surface of the miso.
• Place heavy objects (e.g rock salt) on top to keep pressure on the miso.
• Store the miso in a cool, dark place for at least 3 months.
• Every 2-3 weeks, stir the miso from bottom to top to avoid any mold growing.
• Divide the miso into different containers and use for any dish you like!