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Miso, in a nutshell.
To make a long story short, Miso is a fermented soybean paste. The ingredients are very simple. Soybean, salt and Koji. If you are not familiar with Koji, you could consider it as a starter for Miso fermentation.
Miso is becoming more and more popular in the world because it is rich in nutrients.
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Koji? What is it?
Koji is a kind of mold , which grows on grains such as rice, barley, wheat and beans in the right environment. Koji produces a rich enzyme that breaks down those grains to sugar, amino acids, vitamins and other nutrients.
The photo on the right is rice Koji, which is essential for most of the condiments in Japanese cuisine, such as Miso, rice vinegar, Sake and Mirin. For soy sauce production, we use bean and wheat Koji instead of rice Koji.
Usually, Miso is made of rice Koji but you can also use barley or soybean Koji.
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How to ferment Miso
1. Wash and soak the soybeans
It takes 12-24 hours
(depending on the temperature).
It's very simple. You just need to mix all the ingredients and let them sit for 3-12 months. The length of fermentation depends on the room temperature. Please check the slides.
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