Miso Paste

Preparation Soak soybeans in water overnight.

Cooking Soybeans Drain the soaked soybeans. In a large pot, add the soaked soybeans and 3 cups of water. Bring to a boil and let simmer for 3 hours or until the soybeans are fully cooked. Drain.

Making the Miso Base In a blender, combine the cooked soybeans, cooked rice or barley, koji rice, and sea salt. Blend until smooth.

Fermentation Transfer the mixture to a clean jar or container. Cover with a clean cloth or paper towel and secure with a rubber band. Store in a cool, dark place for 6 to 12 months to ferment.

Finishing the Miso Paste After fermentation, transfer the fermented mixture to a large pot. Add 3 cups of water and cook over low heat, stirring occasionally, for about 30 minutes or until the miso paste has thickened. Remove from heat and let cool.

Storing Transfer the miso paste to clean, airtight jars or containers and store in the refrigerator. The miso paste can be kept for several months.