I used to use a large container to make miso, but it would grow mold, so I tried it out in Ziploc bags instead.You can use the miso after 6 months. The rice koji gives it a subtle sweetness. Recipe by Gachimayakeisan.

"Torodesu"'s "Our Family's Mild Sweet Miso" (Recipe ID：512475) was delicious, so I made this miso from a recipe I learned in women's group. I adjusted the salt and koji to my own taste, and do not have the original recipe from the women's group.-When making miso, it's nice to start when it's cold (mid January).-In Step 3, if you allow the beans to cool, they will be harder to mash. Drain only the amount of beans that you can mash at one time.-Blending the miso in a food processor will make it smoother. Recipe by Keyua

I wanted to make my own miso, but making kilos of it was too much! I didn't even know if it would work, so how am I supposed to make so much!!That was how I came to this recipe. I wanted to try making a test version of miso using ingredients I had in the house already. I referred to many other recipes to come up with this one ♪I read in some recipes that the consistency of the miso should be adjusted by adding the cooking liquid...but it looked like a lot of work. Plus this is the part you mess up the most!It'll be the right consistency if you scoop up the soy beans with a ladle and drain off the water well against the side of the pot. There's no need to add any cooking liquid.The other key is to fill the plastic bag well into the corners! Recipe by Asanu-

I make miso every year. It's always delicious so I made it again this year. I wrote this recipe down so I could remember it.Dividing up the soy beans to simmer it and then mash it is a lot of work, so I added instructions for making it all at once. You can mash and mix it all in one bag, so it's easy. Recipe by konomugi

These days, they put additives and who knows what in store-bought miso.If you're making careful choices about what you eat, you also need to watch what's in your condiments.As long as you know the trick, it's easy to make, so give it a shot. This is the miso-making process that got me hooked. For about 3 kg. Recipe by Tera nesan

Makes about 1.8 kg of miso. It will take 1 year to finish but it's totally worth it!!

I wanted to pass on this homemade miso recipe that my family has been making for about 25 years to my daughters, so I'm posting it here.This becomes even more delicious if you mix it after two months have passed since preparing it. The surface may mold even if you thoroughly sanitize the equipment, so simply remove the moldy portion. Recipe by Minamatomato

I love the miso that my aunt in Okayama used to make, but she's elderly now and has retired from miso making... Still, I really wanted to have that miso again, so I decided to make it myself. It takes time to cook the soy beans in the usual way so I used a pressure cooker, and wow -- it really saves time!The miso is started in January or February when it's cold.-The key is to cook the soy beans until they can be mashed easily between your fingers.-It doesn't have to be totally smooth though - a few solid bits of soy bean can remain.-The miso balls (rice koji, salt and mashed soy beans made into balls) should be thrown with all your strength into the storage container, and then pressed down hard to remove any air pockets! For about 7 kg. Recipe by Nyanyo

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

I get the feeling that store-bought ramen noodle sauce has lots of additives, so this might be healthier...-Make sure not to forget to prepare the toppings in a timely fashion so that the noodles don't get soggy. Recipe by Keyua

My husband doesn't like sweet miso, so I make salty miso, too. It's left to mature for about a year, longer than for sweet miso. I use it along with sweet miso.Seefor my sweet miso recipe.The amount of salt to add is calculated based on the following: The cooked soybeans weigh 2.5 times the dried soybeans, 450 ml of seed water, and 14% salt content.Shima maasu is about 92% sodium, so I re-calculate with that in mind.The ratio of soybeans to dried rice koji is 1000 : 500 to 800 or so. The more koji you add, the better tasting your miso will be. Recipe by Toyoto

We always have a batch of basic sweet miso sauce on hand. You can add yuzu or shiso to it, mix sesame oil, use it in stir fries, and so on - it's very handy.Adjust the sweetness of the sauce with the amount and type of miso. Sweet miso sauce will harden when cooled if it has too little moisture, so stop cooking it when it's still quite runny.If you make this in advance, store it in the refrigerator in an airtight container. Vary the basic sweet miso sauce to taste when you use it. Recipe by Mimato