Miso is made by soaking soybeans in boiling water, peeling off the skin, boiling them in a pot, fermenting, adding chili peppers and spices, pouring them into a jar and leaving them. Soybean paste is made by frying soybeans. Made by grinding and fermenting.

Miso is mainly used for seasoning when making soup. It is often used in Japanese cuisine. It also has the effects of replenishing qi, strengthening the spleen and diluting dampness. Soybean paste can be used to cook various dishes. , is also a traditional choice for making fried noodles.

How to make Japanese miso paste

Pick out the impurities and poor-quality beans from the soybeans, wash them, and soak them in water overnight. Drain the water, add water to cover the soybeans by 3 cm, bring to a boil over high heat and then simmer over low heat for 1 hour. Take out the beans and pinch them with your thumb and little finger. The soybeans can be easily crushed. Let the cooked soybeans cool slightly, then use a blender to smash them all into pureed beans, mix in rice koji and salt, and shape into balls.

After the fermentation barrel is disinfected with alcohol, drop the bean paste balls into the barrel one by one to remove as much air as possible to avoid contamination by miscellaneous bacteria. Press the bean paste layer by layer with your hands to remove the air, and finally flatten it and sprinkle with a thin layer of salt. Then spread a piece of baking paper, press it with a heavy object, cover it and place it in a dark place for one year to ferment.