Miso, miso, miso

As part of my journey through the world of fermentation I have been curious about other types than the now common lacto-fermentation. Amongst these other types I came across recipes for miso. We’ve all likely had it in various dishes, but if you’re like me you knew almost nothing about it.

First discovery: Miso is fermented through the introduction of a mould or fungus called Aspergillus oryzae. This fungus produces enzymes that break down sugars and starches.

Second discovery: Miso requires patience. It takes a minimum of 6 months, but often a year or more, to create the final product.

Miso is a combination of

Koji (a product innoculated with the fungus),
a legume (often soy beans, but sometimes barley or others).
Salt (for flavor and to kill bad stuff)

Miso is umami exemplified. So let’s get to making some.

Stuff

A mid size stoneware crock
Weights
A large bowl
A large pot or InstantPot
A masher
200g of dried rice Koji
300g of dried soy beans
150g of salt

The Process

Soak the soy beans overnight in a large bowl. Add water if the beans are too thirsty.
Cook the beans until soft. This can be done on the stove in a large pot for a few hours, or on high in the InstantPot for 9-12 minutes.
Reserve a few cups of the cooking water.
Crumble the dry rice Koji into a bowl.
Mash the soy beans with the masher until smooth-ish.
While the mash is still warm add the dry rice Koji and about 120g of the salt.
Combine the mixture with your hands, adding bits of the water from Step 3 until the result is a thick paste that can be formed into balls
Form it into balls about 2.5 inches in diameter.
Wash but do not dry the crock.
Rub a small amount of the salt onto the inner surface of the crock.
Call in the relief pitcher.
Take each ball and !throw! it firmly against the bottom of the crock. This removes any air trapped inside.
Smooth the top of the miso.
Distribute the remaining salt over the top.
Cover with some kitchen wrap / plastic wrap.
Add the weights.
Cover with a lid.
Wait a really long time.