Miso is a fermented soybean paste, essential in Japanese cooking. It has the consistency of creamy peanut butter and will keep indefinitely, refrigerated in a closed container. Color, flavor and texture vary depending upon the base used in fermentation (rice, barley, soy), the amount of salt added, and the amount of time it is aged. In general, the lighter colored misos are milder in flavor than the darker colored ones.
The preparation of miso (which comes in 3 kinds) depends on the length of time it is fermented and stored.
- Wooden box 60 x 30 x 5 cm.
- pressure cooker or casserole
- White Miso
- ½ kilo soybeans
- 1 kilo rice
- 300 grams salt
- starter (A. Oryzae)
- Average Salty and Yellowish Miso
- 5 kilos soybeans
- 5 kilos rice
- 2 kilos salt
- Salty and Darker Miso
- 5 kilos soybeans
- 3 kilos rice
- 2-10 kilos salt
- Wash the rice, soak overnight.
- Steam cook until the grains can be pressed between the fingers.
- Cook until 35°C and add starter.
- Mix well, put in a box and in a place with about 25°C temperature. If the place is warmer than this, open all ventilation to allow free circulation of air.
- Let the mold grow within 24-48 hours. Stir the rice in the box every 5 hours and change the places of the boxes as they are piled.
- Wash the soybeans, soak overnight.
- Change the water 3 times and remove the coatings.
- Cook in 2 parts water until soft. Cool.
- Grind (or mash).
- Mix the rice (with mold and salt). Set aside 20 grams salt for covering the top of the mixture.
- Put in a barrel, pressed and compact (no air) and put salt on top.
- Cover with plastic sheet, put weight over it so as to keep it from floating.
- Keep in a room with about 15°C-30°C temperature.
- Let this ferment:
- 1 month for white miso
- 3 months for average miso
- 6 months for salty miso
- Grind the miso.
- Cook in double boiler at 50°C for 20 minutes.
- Put in plastic bags, remove air and seal.
source: elgu2.ncc.gov.ph, ncc.gov.ph