In today's video, I am going to show how to make miso paste from scratch.


🎬 Timestamp
00:00 Cooking soybeans
00:41 Soaking koji
00:58 Making soybean paste
01:40 Preparing koji
02:00 Making miso

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🍯 Ingredients

Cooked soy beans 500g
Rice koji 200g
Water 100g
Salt 120g
Miso (optional starter) 20g

Rice koji is cooked rice that has been inoculated with a fermentation culture called Aspergillus oryzae. You can find dried rice koji on Amazon.


🍯 Methods

1. Soak the soy beans overnight, then cook it in water for 2-3 hours, or until soy beans are soft. You can use a pressure cooker to reduce the cooking time.
2. Add the koji and water into a bowl, mix well and leave for 20 mins to absorb water.
3. When the soy beans are cooked, drain and blend in a food processor until you have a paste.
4. Mix the soybean paste, salt koji and miso together, knead for 5-10 mins.
5. Roll the miso into round balls (this helps removing the air in miso), place them in a clean container, press down the miso balls thoroughly to remove all air.
6. Place the container in a dark and cool place, let it ferment for 3-6 months.

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