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Kinzanji Miso

Kinzanji miso is different to most other misos in that it is not used as a seasoning, but is designed to be eaten as a side dish. It is made by fermenting vegetables with koji to create a dish that is sweet and sour – the perfect accompaniment to most Japanese dishes.
Prep Time20 mins
Fermentation Time30 d
Course: Side Dish
Cuisine: Japanese
Keyword: fermented, Koji, miso
Servings: 24
Cost: £10


  • 1 Steamer optional
  • 1 jar


  • 1 packet Umami Chef Rice Koji (200g) For authentic kinzanji miso replace the koji rice and cannellini beans in this recipe with 400g of mixed rice, soy and barley koji)
  • 60 g salt
  • 60 g sugar
  • 100 g honey
  • 150 g aubergine cubed and steamed
  • 100 g courgette cubed
  • 150 g carrot cubed
  • 1 tbsp ginger minced/grated
  • 200 g cannellini beans cooked


  • Mix all the ingredients together, then pack into a jar.
  • Over the next few hours the vegetables will begin to release moisture, press the vegetables down until this liquid covers all the ingredients.
  • You now have a choice. You can either place a weight on top of the mixture, to keep all the ingredients submerged. Or you can stir it once a day, to prevent mold growth on the surface.
  • Cover with a cloth to prevent insects from entering. Then leave the miso at room temperature to ferment. In a hot room/airing cupboard (25'C) this might be as little as 3 weeks. In a colder room (15'C) this might be 8 weeks. It is edible throughout, so just taste and when you like it place in the fridge to stop the fermentation. Enjoy!



Note: I’m unable to eat soy or wheat so have created a recipe to avoid these ingredients. If you’re looking to make a traditional version, replace the rice koji and beans in the recipe with a mix of rice koji, soy koji and barley koji.