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Miso is loaded with nutrients, probiotics, and of course, umami. Yet this complex ingredient is only made of three ingredients- soybeans, koji and salt.
Koji is grains of rice inoculated with koji-kin, a type of fungus, most notably Aspergillus oryzae, responsible for the fermentation process of many Japanese foods, like miso, sake, and soy sauce. While you can purchase koji-kin to produce your own koji, dried koji-rice is available in Japanese grocery stores and online.
Although there are just three ingredients required to make miso, and the steps are seemingly straightforward, Yoshiko Takeuchi, Sydney-based Japanese food advocate, nutrition coach and former chef, says the “small details” will determine how successful your end product will be.
And, she would know, as Takeuchi has taught miso making for over 20 years in Japan and Australia.
Like with any fermented product, it will be some time before the miso will be ready; six months to be exact.
Yoshiko Takeuchi is passionate about sharing Japanese superfood and its benefits Source: Yoshiko Takeuchi
"Patience is crucial. Like any cooking [project], it won't be a success if you don't have the patience. But the wait is worth it", she says. "Homemade miso is richer in flavour and nutrients."
The 5 steps of miso making
Ms Takeuchi says 500g soybeans, 500g dried koji and 225g salt is the suggested ratio when making miso at home for the first time.
- Soak the soybeans overnight. The beans should look plump before use.
- Place the beans and water in a large pot and bring them to a boil. Bring down the heat and simmer for 1- 3 hours until the beans are soft (You may use a pressure cooker to shorten the process).
- Use a food processor to blend the beans into a smooth paste.
- Cool down the beans and mix in koji and salt.
- In a sterile container or jar, pack the miso, making sure there are no air bubbles, and seal the top with glad wrap or baking paper, before closing the lid.
Mould? Don't panic
“Don’t be alarmed if you see mould growing on your miso. It is very common, “says Ms Takeuchi.
Mould is usually limited to the surface and can be scooped away.
However, being able to identify the type of mould is an excellent skill to have, the reason why Ms Takeuchi’s class includes analysing mould images.
In order to avoid mould in the first place, "attention to small details” becomes essential.
Cooling the soy paste before adding koji and salt, ensuring your bowl is sterile and dry, and avoiding air bubbles when packing, are some tips Ms Takeuchi shares.
Taking a miso-class is beneficial for the first timers, as when you follow the rules and tips, you should see no mould growth, she says.
Ms Takeuchi’s aunty is a “miso master” with decades of experience.
Ms Takeuchi has developed practical ways to make miso at home. Source: Yoshiko Takeuchi
“Putting wasabi or mustard on top of the sealed miso (in a patty pan or aluminium foil) is her secret to avoiding mould formation.”
Miso without soy
While traditional miso is made of soy, it can be made from other ingredients, such as chickpeas.
Saeko Iida is a founder of Koji and Co., a Japanese Koji fermented food manufacturer based in Melbourne.
She says chickpea miso has a soft sweetness distinct from miso made from soy, and is one of her popular products, especially for children.
“Chickpea miso has no peculiar taste, so it is suitable not only for miso soup but also for all kinds of Western and Japanese dishes,” she says.
While the process of making chickpea miso is no different from soybean miso, the volume of the beans will differ after soaking, so you may need to adjust the amount of each ingredient accordingly.
Storage and cooking
If you have paid attention to the small details, your miso should last years in a cool, stable environment.
Unlike pasteurized store-bought miso, homemade miso is still "alive", and will continue to ferment. As the years pass, your miso will darken in colour.
This means more nutrients and more anti-oxidants, says Takeuchi.
“Koji die at 70 degrees, and the enzymes at 40 degrees. So to get the best out of the homemade miso, avoiding cooking at these temperatures is ideal.”
“[Making] things like dressings and vegetable marinades are perfect”.
Konnyaku miso marinade Source: Yoshiko Takeuchi
