How to Make a Small Quantity of Homemade Miso ☆

Name: How to Make a Small Quantity of Homemade Miso ☆
Cuisine: American
Ingredients: 100 grams Soy beans; 100 grams Raw koji; 50 grams Salt; 2 Ziploc bag

cookpad.japan @cookpad_jp

For my son's school research project.

The photos show how it looks in a resealable storage container.
Double bag it!! If you're still unsure, wrap it again in a plastic shopping bag. Recipe by masuzuLIFE

For my son's school research project.

The photos show how it looks in a resealable storage container.
Double bag it!! If you're still unsure, wrap it again in a plastic shopping bag. Recipe by masuzuLIFE

cookpad.japan @cookpad_jp

For my son's school research project.

The photos show how it looks in a resealable storage container.
Double bag it!! If you're still unsure, wrap it again in a plastic shopping bag. Recipe by masuzuLIFE

For my son's school research project.

The photos show how it looks in a resealable storage container.
Double bag it!! If you're still unsure, wrap it again in a plastic shopping bag. Recipe by masuzuLIFE

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Ingredients

100 gramsSoy beans
100 gramsRaw koji
50 gramsSalt
2Ziploc bag

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Steps

1

Soak the soy beans overnight (in 2-3 times as much water as the beans).
2

Boil the beans (until they can be mashed between your fingers). Since it's a small quantity, I boiled them for 15 minutes in a pressure cooker, then transferred to a thermos and let them sit for 2 hours.
3

While the beans are boiling, combine the koji with the salt (blend until the koji sticks together when squeezed).
4

Put the soy beans in a thick plastic bag, then mash them by stepping on them (or use a masher or food processor).
5

Combine the soy beans with the rice koji and salt from Step 3.
6

Transfer to a Ziploc bag. Press out the air as much as possible.
7

Put it into another Ziploc bag and let it mature in an upright position.