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Miso is a paste made from fermented soy beans. It is one of the crucial seasonings in Japanese cuisine to make various foods like soups, sauces and other dishes. Miso is quite salty by itself, but dense in Umami (savory) flavor from long fermentation. Japanese food using Miso such as Miso Soup is loved and well known to not only Japanese people but also to people in the whole world today.
The history of Miso in Japan is very long. They say that an original form of Miso started to appear around 300 B.C., and it became closer to today’s Misoaround the 6th century. The main ingredients of Miso are soy beans, Koji, and salt. Cooked soy beansare mixed with a kind of mold grown on rice (Kome Koji) and salt and then fermented. Koji induces the fermentation process and gives a great sweet flavor. Saltworks to limit undesirable bacteria and mold during the fermentation since Miso is kept at room temperature.
There are different kinds of Miso. ShiroMiso (white) has a sweeter and milder flavor, while AkaMiso (red) has a saltier and mature taste. Ingredients for white and red Miso are mostly the same, but the colors and flavors develop differently depending on the amount of salt and fermentation time. White miso is preferred in the Kyoto region which is in western Japan, and red is more popular in central Japan, but Awase (mixed) is used more generally all over Japan. In some other regions, they also make Misomixing in rice or barley.
Today not too many people make hand-made Miso anymore since you can buy it so easily from supermarkets everywhere, even in the US. Considering how long it takes (1-2 years) for the whole process, we understand a lot of people opt to buy it at stores; however, it is quite easy and fun to make your own Miso and to watch how it develops. Besides, you can tell people you are making your own Miso, and thatsoundspretty impressive. It will take a long time to be able to taste it, but it is well worth the wait. With a little work and one year, you’ll have Miso you’ll be proud of!
(Also, please be careful to keep everything very clean and inspect the food while making Miso (similar to canning). The fermentation process is long and not refrigerated. While the technique explained in this recipeis traditional, it may not always work well for all equipment and environments. Be sure to use your best judgment when deciding the Miso is ready and acceptable to eat. Be safe and you will enjoy a taste of traditional Japanese cooking!)
Print Recipe
Miso Recipe
Course: Condiment
Cuisine: Japanese
Keyword: miso
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Ingredients
- 2 cups dried soybeans using a 240ml cup
- 5 cups water
- 12 Tbsp sea salt
- 3 cups granular rice Kouji
- Shochu or vodka
Instructions
Rinse soy beans. Put soybeans and water in a pressure cooker and let soak overnight (without heat, at least 8 hours).
Clean a container in which the Miso will be kept. Wipe inside with Shochu or strong liquor like vodka.
Put the pressure cooker on the stove, heat, and bring to full pressure. Reduce heat to low, and simmer for 30 minutes. (If you don’t have a pressure cooker, cook in a regular pot for 3-4 hours until very soft.)
Release the pressure, open the lid (carefully), and drain but keep the water.
Put cooked beans in a food processor and make a smooth paste with some small pieces.
In a large bowl, mix bean paste, 10Tbsp of salt, and rice Koji very well. If the mixture is too dry, add bean water a tablespoon at a time. Make balls of paste, squishing well to remove any air inside. Then pack the balls in the prepared container. Push well, make the surface flat, and sprinkle on 2Tbsp of salt. Place a sheet of plastic wrap over the Miso, and make it stick to the surface of the Miso.
Put a weight weighing at least 1kg, such as a bag of salt or stone, on the Miso, and leave for 1-2 months in a cool dark place. Removing the weight and plastic, check the surface of the Miso and remove any mold. Wipe the inside of the container with Shochu liquor again, sprinkle some salt on the Miso, cover with plastic, and put the weight back in place. Leave for another 4 months checking sometimes for mold (and removing any as described here).
The Miso could be done in about 6 months, but better to leave for a year or longer. You could keep refrigerated after that.
About JapaneseCooking101
Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients.Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.)
FAQs
With thousands of master miso makers across Japan, miso forms a rich culture and can be thought of like beer in that each region of Japan has a slightly different flavour, strength, colour, and taste of miso. As a general rule, the darker the miso, the longer it has been fermenting and the stronger the taste will be.
Why shouldn't you boil miso? ›
The aromatic qualities of miso – as well as some of the nutritional benefits – are damaged when boiled. This is why miso is traditionally stirred in at the final stage of cooking, either over a gentle simmer or heat with turned off.
How much miso paste per cup of water? ›
A general rule of thumb is to use about 1 tablespoon per cup (U.S. measure, 236.5ml) or 1/4 l (250ml) but if you have a very salty red miso for example, you may need less. So when you are trying out a new miso, always add less than you think you need. It's easy to add more.
What are the ingredients in miso? ›
Miso paste is a fermented soy bean paste that's used a lot in Japanese cooking. It's made by fermenting steamed soy beans with salt, grains (usually rice or barley) and koji, a type of fungus. But don't let that put you off – it's a phenomenal way to add flavour to meat, fish and more.
What are the 7 phases of miso? ›
The joint MISO process consists of seven phases: planning; target audience analysis (TAA); series development; product development and design; approval; production, distribution, dissemination; and evaluation. Each of these phases is designed to apply to any type or level of operation.
What happens if you overcook miso? ›
Avoid boiling miso directly, which is said to "spoil" it, killing some of the aroma and flavor (this goes with melting it, too). If you are adding miso to a simmering liquid, gradually add the paste a little at a time and continue stirring, keeping the heat at a low temperature.
Who should avoid miso? ›
You should avoid miso soup if you have a soy allergy. Most miso paste—the main ingredient in miso soup—is gluten free because the koji used is made with rice. But some miso paste, such as mugi miso, uses koji made with barley. And some packaged miso soup may also contain wheat gluten to give it body.
What are the disadvantages of miso? ›
High Sodium Content
Miso is made using a significant amount of salt. One tablespoon of miso provides almost one-third of your recommended daily sodium intake. The amount of sodium present may also vary among brands and types of miso.
How do you eat miso without killing bacteria? ›
Boiling miso can harm the probiotic bacteria. At temperatures above 115 degrees Fahrenheit these delicate bacteria are destroyed. We recommend adding miso paste to soups just prior to serving.
Can I just add miso paste to hot water? ›
*STIR MISO to preserve the beneficial bacteria – stir the miso paste into your cup of hot water instead of pouring boiling water over the miso as high heat can destroy the healthful bacteria; this simple technique will help ensure you get maximum “nu*tritional bang for your bite.” MISO is fermented soybean paste.
The best way to store miso, considered a living food, is to keep it in the refrigerator. If you would like to store it in a freezer, the temperature must stay higher than 25F or -5C. The miso will not freeze and the aroma and flavor will not go away, if it is only stored in the freezer for a few months.
Why is miso paste expensive? ›
“Traditionally, rice miso is more expensive than barley miso, because the grain is more expensive,” explains Chung. Accordingly, wealthier merchants could afford to purchase more expensive miso made with rice, whereas farmers and townsfolk often ate miso made with millet, barley, or other common grains.
Is miso an inflammatory food? ›
The consumption of miso has also been reported to exert health effects, such as fat suppression [9], anti-inflammation [10] and stroke prevention [11].
Does miso have MSG? ›
To recap: Miso paste is a fermented paste made by aging soy beans with salt, koji and other ingredients until they have a very concentrated flavor. It contains high amounts of glutamic acid and salt, but not MSG extract.
Which miso is healthiest? ›
If you want to avoid sodium, your choice should be White. If you don't need to avoid sodium intake, then Red is the most nutritious. The site says that White Miso makes you relaxed and gives you a good night sleep.
What do you do with miso in cooking? ›
Its uses are limitless. In addition to making miso soup, you can use it as a key flavor or complementary booster. It works beautifully in salad dressings, sauces, stir-fries, roasted vegetables, grilled meats and seafood, mashed potatoes, and much more!
What is the purpose of miso? ›
In Japan, miso is used in a very variety of dishes including soups, glazes, dipping sauces, salad dressings, stir-fries, stews, marinades and more. Because it adds umami, the strong savory flavor associated with meat and aged cheeses, it is a popular ingredient in many vegetarian and vegan recipes.
What is the basis of miso? ›
The base ingredients of miso are soybeans, rice, and salt. Rice koji is made by adding koji-mold to steamed rice. Steamed soybeans are then mashed, mixed in the rice koji with salt, and left to ferment and age.
