I made my homemade miso. It was my very first time. I always wanted to try it making, but I thought it would be difficult. Today I finally took a leap and tried it.
In my childhood days, our house was located in front of a rice store. With the help of the rice store neighbor, my mom used to make homemade miso as well as amazake. I remember I liked the fragrance of making these at home.
Although miso is originally made from soy beans, nowadays many people share their experiences and recipes making miso from other beans. Since I cannot buy soy beans from the local store, I made my first homemade miso from black beans.
As a trial, I made with a small sized ingredients. I boiled 300g black beans with a slow cooker and mashed the beans. I mixed well of 300g koji (fermented rice) and 150g salt by hand. I combined the mashed beans and the mixture of koji and salt. After I put it in a container, I sealed the top with some extra salt to prevent being molded.
My daughter asked me to cook miso soup with my homemade miso. I told her to wait for at least nine more months. She thought I was joking. No, I was not joking. Homemade miso takes nice to twelve months to be fermented. The duration may vary depending on the location. Since my area stays warm and hot in temperature, it might be ready earlier than in Japan.
I look forward to my homemade miso will be ready to eat nine months from now on.
♬ Any feedback? (^^♪
three wisdom 