If you’ve never made miso before, you might want to watch the video at https://youtu.be/fgglW0Fjv38 to get an idea of what it looks like.

Wash the soybeans and soak them in water overnight.

I use Maldon salt, so I grind it into a fine powder using a food processor. If you’re using a finer salt, you can skip this step.

Put 400g of dried rice koji into a bowl and pour in 200ml of the water used to cook the soybeans.

Mix them well.

Gently press the surface to flatten it, then leave it for about 20 minutes to absorb the water.

Mix the koji (❻) with the sea salt (❸), keeping aside about 25g of salt for later. Stir well to combine.

Put the mashed soybeans (❼) and the koji with sea salt (❽) into a large bowl and mix well. If you have nama miso, add it as well.

After mixing well the so, press the miso to remove any air.

Sterilise the fermentation container.

Take the miso out and shape it into balls, ensuring any air inside is removed.

Place the miso balls at the bottom. Press the miso down to remove any air. It’s very important to eliminate all air to prevent mould from forming.

Sprinkle the 25g of sea salt you reserved evenly over the surface of the miso. Cover with cling film, making sure there is as little air as possible between the miso and the film.