Miso, also known as douchi, is fermented with soybean as the main raw material, salt and different kinds of koji. Miso is the most popular condiment in Japan. Can be made into soup, can be cooked with meat, can be made into the soup base of hot pot. Miso is very similar to northeast miso, bean paste, soy sauce, lobster sauce and so on. This is produced by the fungal reproduction of beans.

The following dosage is used to make miso sauce.

Materials? Chickpea 156g distiller's yeast 78g Himalayan rock salt 47g

After cleaning chickpeas, soak them in filtered water overnight (the amount of water is about 3-4 times that of beans). Wash the soaked beans with filtered water, then add water to soften them and cook them until they can be crushed directly with your fingers. This step takes about 45 minutes.

After cooking, let the beans cool to 30-40 degrees (this temperature is fragile), and leave some warm water to prevent the bean paste from being too dry when pressing the beans. Mix rice koji with salt (rice koji can be made into powder by hand). Try to make lobster sauce into balls. If it can't be shaped or broken, add some water left over from boiling beans.

Crush beans with a masher or food processor, or treat them by hand, but it takes a long time to cook them until they are soft. Mix the broken beans, rice koji and salt by hand and stir well. Rub the lobster sauce into a ball, then put it into a sterilized container and press it with your hands to prevent too much air.

In the process of fermentation, put the douchi in a cool and dark place and wait for fermentation. Check regularly. If blue or black mold is found on the surface, please remove it. (But don't worry about white fungus. If you find mold on the bottle cap, you can wipe it off with alcohol.

Usually you can eat it after 6 months of fermentation, but in warmer places, you can eat it after 3 months. If the taste requirement is not high, it will have flavor after 1 month. Generally speaking, the longer the storage time, the more delicious the miso sauce is.