This is, sort of, traditional food processor.
I just enjoy this process rather than *brr* into the electric machine.
I love it.
My name is Yoko.
Today I'm going to show you how to make miso paste.
My grandma always made miso at home for whole family.
So every time we visit Grandma, she offers,
"Do you have miso? Do you want to bring my miso home?"
So, like, miso was always at home,
and that's, like, very homey feeling things to me.
Ah, I love this.
I think anyone can make miso at home.
As long as you can get these ingredients, which is
salt, of course you can get easily,
soybean you can find from a supermarket or organic food store,
rice kōji will be the difficult one to get.
But these days it's easy to get online.
Rice kōji is a fermented rice,
which has edible mould called kōji-kin (Aspergillus oryzae).
OK, let's make miso.
So step one, let's wash beans.
Alright.
So sometimes it's dirty.
So wash well.
And then soak this
for, if it's winter, for one day.
If it's summer, maybe overnight or
15, 18 hours depending on the temperature,
until it becomes fully soaked.
So this is soaked soybean.
So compared to
this one, it's become quite big.
And next step is cook soybeans.
You can cook in the pot with water
or you can also steam.
So cook it until it becomes very soft.
So take one bean and then hold with thumb and little finger.
And then if you can press it easily,
that means cooked really soft.
Now we mash the cooked beans
just take some of the beans
into this bowl
and then mash it.
This is, sort of, traditional food processor.
I just enjoy this process rather than *brrr* into the electric machine.
Some people like really smooth miso.
So if you like smooth miso, you should really mash.
I often add whole beans
so that when it become miso,
sometimes I find whole bean from the miso like, "Hey, it's my lucky day".
Let's make kōji mixture.
So rice kōji into a big bowl
and make sure it
breaks down into each grain
and then add salt into it.
And next step is to mix
mashed soybean and rice kōji and salt mixture.
So everything become one.
Just add everything.
And then mix.
And then if you think it's a little bit dry,
you can add that cooked liquid here
Miso is a salty seasoning,
but not only saltiness, it's combination
of umami and saltiness
and aroma and sweetness comes into it too.
And then once it's mixed well,
you can make balls.
So when we put miso into the container,
what we don't want is air gap.
So I just...
Do like that.
Push it down.
Another one.
And then make the surface nice and flat.
Clean the edge.
Sprinkle salt lightly.
Like little snowflakes.
And then seal the surface.
Some people use glad wrap.
I found that beeswax wrap works fine.
And then we want to put some weight here.
This is my mum's method.
She put salt in the bag.
Now ready to store.
So how long to ferment?
So recipe like today's one
six months to one year.
And this is some miso examples I made earlier.
So today's one going to be, in six months,
become like this.
For me personally, this is still very young and fresh.
And this one is about one year old.
Little bit become darker.
This is special, three years old.
So ferment for, like in this condition, for three years
I love it.
I like really darker type of miso.
So miso is a seasoning, and salty seasoning,
So basically, you can use instead of salt.
So just try anything you cook and then add miso instead of salt.
If you're a beginner and this is what I do every morning,
is I spread on the toast and lightly,
and nice with avocado and I eat with scrambled eggs.
Sometimes soldiers.
It's a nice combination, this marriage of the flavor
it's so good and so easy.
Good luck with your miso making experience
and I'm sure you will love your miso.