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Homemade Miso

the essential seasoning of Japanese cuisine
Prep Time 2 d
Fermentation 365 d
Total Time 365 d
Course all
Cuisine Japanese


  • 1 kg soybeans (2.2 pounds)
  • 1 kg rice Koji (2.2 pounds)
  • 400 g sea salt (0.9 pound)


  • Rinse the soybeans. Soak in cold water overnight or at least 8 hours.
  • The next day, the soybeans are fully re-hydrated. The bean swell 3 times bigger than the dry. 
  • Drain and put in a pot. Add water to cover, turn the heat to high to bring it to a boil.Turn the heat to low, remove the form. There will be so much forms. Cover with the lid, simmer for 2 hours or until soft. Make some space to avoid boiling over.
    Or, you can cook in a pressure cooker. It's going to take 10 mins.
    Soybean should be so soft that you can mash with your finger easily.
  • Drain the soybeans and transfer to a bowl. Keep the bean water for later use. Mash the beans with a masher, or use food processor to get smooth paste. You can leave small chunks if you like. 
  • Sterilize the mixing bowl with alcohol. Use boiling water if you don't want to use alcohol. Mix rice koji and salt in a bowl. Leave out 2 to 3 tbs salt for later use.Add in 2 to 3 tbs bean water to moisten the koji and salt mixture.
    Add if you need more to get the consistency as the soybean paste.
  • Mix koji and salt mixture and soybean paste well.
  • Shape into a ball. Make sure no air inside. Pack in a container.
    Tap the surface with your palm and pack tightly as much as you can. 
    Sprinkle the surface with the remaining salt. Cover the surface with bamboo leaves or a piece of plastic. 
  • Put the weight on top; it should be the same wieght as miso paste.
    Cover with a paper and let it sit in cool dark place for 6 months.
  • After 6 months, it's the time to "Tenchi Gaeshi". It means "Turn sky and soil over." Poetic. Lol.
    Take off the weight and bamboo leaves. Take out the fungus. It's not harmful but I don't want that.
    Give it a stir. Scoop the Miso from bottom to top and mix well. 
  • Transfer to a sterilized container again, and keep it in a fridge.
    It's the rainy season in Japan. If we leave it at room temperature, the Miso will go bad.
    Keep in the fridge for another 6 months and it's done! 
Keyword homemade miso, japanese bread, japanese cooking, japanese food, japanese recipe, kitchen princess bamboo, miso