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Miso

4 types of Koji

There are thousands of different recipes for miso –  ranging from warm yellow misos that can be made in a few weeks; to rich, dark misos that take several years to mature.

This recipe is the perfect place to start your miso making journey – it is one of the easiest misos to make and will be ready in just 10 days.

Once you’ve mastered this, you can move on to experiment with different flavours (like green lentil miso) and experience the joy of tasting a miso that you’ve waited many months, or even years, to enjoy!

Before making any miso, ensure that all your equipment is very clean. Running it through a dishwasher is the easiest way to ensure cleanliness, but jars could also be placed in an oven at 90’C for 20 minutes, if a dishwasher is unavailable.

10 Day Miso

A miso made from soya beans that ferments in just 10 days
Prep Time15 mins
Cook Time1 hr 30 mins
Fermentation Time10 d
Total Time1 hr 45 mins
Course: Ingredient
Cuisine: Japanese
Keyword: Koji, soya beans
Servings: 100 10g servings
Calories: 200kcal

Ingredients

  • 500 g Soya or fava beans dried and hulled
  • 1 packet Umami Chef Koji
  • 62 g Salt non-iodised

Instructions

  • Place the beans in a bowl and add 1 litre of water. Cover and leave to soak in the fridge overnight.
    Soya beans soaking in water
  • Drain the beans and transfer them to a large pan. Cover with water and bring to the boil; then reduce the temperature, add a lid, and simmer until the beans are soft. NOTE: This takes about 45 minutes for fava beans, but may take several hours for soya beans. 
  • When the beans are cooked, pour them into a colander and drain. 
  • If you’d like a smooth miso, blend the beans with a hand-held blender or food processor.
    If you prefer a chunky miso, roughly mash the beans with a fork.
  • Once the beans have reached a consistency you’re happy with, leave to cool.
  • Mix in the packet of koji and 60g of salt.
  • Form the miso into small balls. If the balls crack they are too dry, so will need a little bit more water mixed in. 
  • Squash the balls into a clean jar, ensuring all pockets of air are removed. 
  • Once all the miso has been squashed into the jar, sprinkle the surface with the remaining 2g salt. Then cover and transfer to a warm place (25-30'C) for 10 days.
    Soya bean miso
  • After 10 days, gently scrape the salt from the surface and taste the miso. If it is the required strength, transfer to a fridge and enjoy! It will keep in a fridge for several motnhs. If you prefer the miso a bit stronger (or the temperature has been lower than 25’C) then replace the salt topping and leave for another few days.

Notes

Non-iodised salt, is a salt that does not contain additives which may inhibit fermentation
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