My Family's Homemade Miso
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Chef :
cookpad.japan
My Family's Homemade Miso
I wanted to pass on this homemade miso recipe that my family has been making for about 25 years to my daughters, so I'm posting it here.
Cooking instructions
* 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.
Note: if there is a photo you can click to enlarge it
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