Miso is a traditional Japanese fermented soybean paste and one of the indispensable condiments on the Japanese table. The history of making miso can be traced back hundreds of years and is a very ancient food. The miso-making process involves several steps, the most important of which is the fermentation process. The miso making process will be introduced in detail below.

Material preparation

Making miso requires preparing some materials, including soybeans, barley, rice, salt and yeast. Soybeans are the main ingredients of miso, barley and rice are used to make bacteria, salt is used for seasoning, and yeast is used to promote fermentation.

Making mushrooms

First of all, we need to make mushrooms, which is a very important step in the miso making process. Mix the barley and rice together, then add some water and mix well. The mixture is then placed in a warm, moist place and allowed to ferment naturally. After about a week, you can get a mixture called bacteria.

Prepare the soybeans

The next step is to prepare the soybeans. After washing the soybeans, soak them in water for about overnight to allow the soybeans to fully absorb the water. The next day, add the soybeans to the pot, add enough water, and bring to a boil. After boiling, reduce the heat to low and continue cooking for about 40 minutes, until the soybeans become very soft. Rinse the cooked soybeans with cold water, then drain and set aside.

Mixing materials

Put the cooked soybeans into a large bowl, then add an appropriate amount of salt and bacteria, and stir evenly. Place the mixture into a clean container and compact it so it becomes compact. Then cover the container with plastic wrap and place it in a warm, humid place to allow it to ferment naturally.

Fermentation

Fermentation is a very important step in the miso making process. Leave the container at room temperature and stir the mixture with a clean spoon every day to allow it to ferment. After about a week, you can smell a sour smell and the miso has begun to ferment. Continue to let it ferment naturally, and it will take about a month before the miso is ready.

Storage

Prepared miso can be stored in the refrigerator and will last for several months. When using, take out the miso, add appropriate amount of water, and stir evenly. Miso can be used to season soups, stir-fries, etc. It is very delicious.