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My Family's Homemade Miso Recipe

My Family's Homemade Miso Recipe
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Prepare the ingredients before making My Family's Homemade Miso in your home. Then, follow these steps below to serve My Family's Homemade Miso for your family or friends.

Ingredients: My Family's Homemade Miso

  • 2 kg Soy beans
  • 2 kg Rice malt (kome koji)
  • 900 grams Salt
  • 100 grams Sprinkling salt
  • 100 ml Shochu (35 proof)

How to Make My Family's Homemade Miso

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make My Family's Homemade Miso in your home by yourself.

    Step 1
  • Mix the 900 g of salt and rice malt together well (with unsalted rice malt). Doing this inside a fermenting bag makes it easy with no mess.
  • Step 2
  • Wash the soy beans well, place into a large pot, and let soak overnight in plenty of water.
  • Step 3
  • When boiling, a lot of scum resembling heavy cream will be produced, so skim it off. Add water from time to time to keep the beans from burning.
  • Step 4
  • Boil the soy beans until they absorb the water and expand. Boil for 1-2 hours depending on the firmness of the beans until you can smash them between your thumb and pinky finger.
  • Step 5
  • Mash the boiled soy beans while they are hot. It's convenient if you have a mincer. Set aside about 500 ml of the boiled soy bean broth.
  • Step 6
  • You can also mash them up with a potato masher or in a grinding bowl if you don't have a mincer.
  • Step 7
  • Mix the minced soy beans and unsalted rice malt together. Adjust with the boiling broth until the texture resembles the firmness of your ear lobes.
  • Step 8
  • Make large rice-ball sized balls, making sure to press out the air by packing them tightly.
  • Step 9
  • Place the fermenting bag into a tightly lidded container, and add shochu as you see fit to sterilize the container. Set aside any remaining shochu.
  • Step 10
  • Hurl the large rice-ball sized balls of the packed miso mixture into the bucket order to release the trapped air.
  • Step 11
  • Press down firmly and evenly to thoroughly remove any remaining air pockets.
  • Step 12
  • Sprinkle the surface with salt to prevent mold.
  • Step 13
  • Dip a sheet of plastic wrap in the leftover shochu, and place it over the miso mixture to keep it sterile.
  • Step 14
  • Tie the bag if the mouth shut and seal the lid of the container, and store for over half a year in a cool, dark place to let it ferment.
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