Traditional fermented miso is actually very quick and easy to make. The most difficult part is waiting for the miso to finish fermented (which takes between 6 months to 1 year.) However, it is worth the wait, homemade miso is so tasty that you will want to eat is straight out of the jar with a spoon!
Recipes with miso
Homemade miso is a tasty all-purpose seasoning. If you aren’t quite sure what to do with miso paste (besides a making traditional miso soup) then here are a few ideas:
- Soups: Try a hearty miso soup or a Japanese noodle soup.
- Vegan Foods: Miso is a great way to add a bit of umami to vegan foods. Try miso gravy or a creamy miso pasta sauce.
- Salads: Miso adds a depth of flavour to a simple salad. Make a 3-ingredient miso salad dressing or a carrot miso salad.
- Culturing other fermented foods: Miso is great for culturing other beans and nuts. For example you can use it to make a fermented hummus, cashew spread or white bean dip.
Homemade miso is so delicious that you will want to eat it straight from the jar with a spoon. While it takes a long time to make fermented miso, the process is actually very simple.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 1 quart jar 1x
- Category: Condiment
- Method: Fermented
- Cuisine: Japanese
- 2 cups dried bean (soy is traditional but you can use another type)
- 2 cups koji rice or koji barley
- 1/2 cup sea salt (non-iodized)
- 1 tbsp mature miso (if you have it)
- Soak the beans over night.
- Simmer the beans until they are really soft. Soy beans will take about 2 hours.
- Drain the beans, reserving 1 1/2 cups of the cooking water.
- When the beans have cooled to room temperature, mix in the koji rice, 1/2 cup of salt and reserved cooking water.
- Mash by hand or with a potato masher. You want the rough texture of hand mashing, so don’t be afraid to do it by hand. Then pack the mashed beans and rice into your container for fermenting. Make sure you have at least 1 inch of head room because liquid will bubble up during the fermentation.
- Sprinkle another teaspoon salt on the top of the packed in beans and rice.
- Use a weight to hold the beans down during fermentation. It will slowly produce a layer of dark brown liquid called tamari.
- Place in a cool, dark location to ferment for 6-24 months.
- Miso is traditionally fermented in a crock with a weight and a tea towel to keep it clean. I recommend using a fido jar or a mason jar with an airlock, because it is a more reliable way to prevent contamination.
- There are many different recipes for miso, which are mostly based on personal preference and tradition. The colour of the miso will change based on the percentage of rice to bean, as well as the length of fermentation.
- The secret to ensuring that everything ferments nicely is to sanitize jars and equipment, and follow all of the basic fermentation rules.
- You can find koji rice and koji barley at your local Japanese grocer (it should be stored in the freezer.) Alternatively, you can buy it online or make your own.
Keywords: homemade, diy, vegan, gluten free, vegetarian, traditional, savory, nut free