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Homemade Miso recipe


Andy Cheng
4.92 from 50 votes
Prep Time 10 minutes
Cook Time 10 minutes
Waiting Time 18 hours
Course Sauce
Cuisine Japanese


  • Large glass container
  • Heavy objects such as rock salt or baking beans


  • 400 g dry soybeans
  • 800 g rice koji¬†
  • 140 g salt
  • 1 tbsp salt


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!


Homemade Miso recipe
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