Miso from Scratch

Instructions

1. Soak 1 lb of soybeans in water for 12 hours.

2. Drain and rinse the soaked soybeans, then steam them for 30 minutes until tender.

3. Mash the steamed soybeans in a large bowl until smooth, using a potato masher or food processor.

4. In a separate bowl, mix 1 cup of koji (rice or barley) with 1/2 cup of sea salt until well combined.

5. Combine the mashed soybeans with the koji-salt mixture and mix thoroughly until evenly distributed.

6. Pack the miso mixture tightly into a clean fermentation crock, pressing down to eliminate air pockets.

7. Place a weight (about 2-3 lbs) on top of the miso to keep it submerged in its own liquid.

8. Cover the crock with a clean cloth and store it in a cool, dark place for 6 months to 1 year, checking periodically for mold and skimming off any that forms.