Miso, also known as fermented soybean paste, is fermented from soybeans, added with salt and different kinds of koji. In Japan, miso is the most popular seasoning. It can be made into soups, cooked with meat, and used as the soup base for hot pot. Miso is similar to Northeastern miso, bean paste, soybean paste, and tempeh, which are produced by fungal reproduction of beans.

The following quantities are used to make miso paste.

Ingredients? 156g chickpeas, 78g distiller’s yeast, 47g Himalayan rock salt

After washing the chickpeas, soak them in filtered water overnight (the amount of water is about 3 parts of the beans) -4 times) Rinse the soaked beans with filtered water, then add water and cook until soft. Cook until they can be broken into pieces by pressing with your fingers. This step takes about 45 minutes.

After cooking, let the beans cool to 30-40 degrees (this temperature is easier to crush), and leave some warm water in case the bean paste is too dry when the beans are pressed. Mix the rice koji and salt (the rice koji can be turned into powder by hand) and try to make the tempeh into a round ball. If you find that it cannot be formed or broken, you can add some water left when cooking the beans.

Use a masher or food processor to crush the beans. You can also process them by hand, but you will need to cook them longer until the beans are soft when pressed. Mix the ground beans, rice koji and salt with your hands and mix evenly. Roll the tempeh into a ball, then put it into a sterilized container and press the tempeh with your hands to prevent excess air.

During the fermentation process, place the tempeh in a cool and dark place to wait for fermentation. Check it regularly. If you find blue or black mold on the surface, remove it. (But don’t worry about white fungus.) If mold is found on the bottle cap, wipe it away with alcohol.

Usually it can be eaten after 6 months of fermentation, but in warmer places, it can be eaten after 3 months. If you don’t have high requirements on taste, it will already have flavor after 1 month. Generally speaking, miso paste tastes better the longer it is stored.