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Authentic Homemade Miso
Authentic Homemade Miso

Before you jump to Authentic Homemade Miso recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

Everyone knows that in order to truly be healthy you need to eat a naturally healthy and balanced diet and get a proper workout regularly. Sadly, there isn’t always enough time or energy for us to really do the things we need to do. At the end of the day, the majority of us want to go home, not to the gym. We want a delicious, greasy burger, not an equally tasty salad (unless we’re vegetarians). You will be pleased to discover that getting healthy doesn’t have to be hard. If you are conscientious you’ll get all of the activity and healthy food you need. Here are some tips to be as healthy as possible.

When you go to the grocery store, be sensible about it. When you make informed and wise purchases at the grocery store, your meals will get much healthier automatically. Think for a second: you don’t want to go to a chaotic grocery store or sit in a lengthy line at the drive thru at the end of your day. You’re going to go home and cook what you have in the cupboards. Fill your pantry shelves with healthy foods. This makes it easy to have a great meal–even if you want something junky–because you’ll be eating something that is obviously better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are all kinds of things that you can do to get healthy. Extensive gym visits and directly defined diets are not always the answer. It is the little things you choose day after day that really help you with weight loss and becoming healthy. Make smart choices every day is a great start. A suitable amount of physical activity each day is also important. Don’t overlook that health isn’t only about just how much you weigh. You really want your body to be strong too.

We hope you got insight from reading it, now let’s go back to authentic homemade miso recipe. To make authentic homemade miso you only need 4 ingredients and 19 steps. Here is how you do that.

The ingredients needed to make Authentic Homemade Miso:
  1. Get 1 kg Soy beans
  2. Get 1 kg Koji (dried or fresh)
  3. Provide 500 grams Salt
  4. Get 2 Red chili peppers (optional)
Steps to make Authentic Homemade Miso:
  1. Rinse the soy beans, then soak them in plenty of water overnight (for a 24 hour period). The soy beans will triple in size from rehydrating, so be sure to use a large pot.
  2. Here is what they should look like after soaking. Depending on the soy bean, scum may appear, but without removing the scum, set the pot to boil (do not refresh the water).
  3. Bring to a boil over high heat, then reduce to the lowest setting. Skim the scum and simmer until the soy beans can be slightly crushed between your fingers (this should take anywhere from 3 to 8 hours).
  4. This is how it should look after skimming off the scum from the surface. Do not bother to remove it too carefully; just skim enough to remove the majority of it.
  5. Test by crushing a soy bean between your fingers, and if it can be slightly crushed, turn off the heat, cover with a lid, then let sit overnight.
  6. Return the pot to heat and simmer for about 30 minutes over low heat. They are now ready to be turned into miso.
  7. Prepare the necessary ingredients and equipment: 2 bowls or pots, a 10-liter pickling tub, 2 large food-grade plastic bags, and a potato masher.
  8. While simmering the soy beans, break up the koji into small pieces, then combine with the salt.
  9. Line the pickling tub with a double layer of the food-grade plastic bags.
  10. Mash the soy beans (to your desired consistency) with a potato masher while still hot . Do not discard the boiling water from the soy beans.
  11. This is what the soy beans look like after they are mashed (I mashed them to a miso-like consistency). For easy mashing, use a meat grinder, if available.
  12. Once the soy beans have cooled to the touch, mix in the koji. Then, mix in the boiling water from the soy beans until the consistency resembles miso paste.
  13. Pack the miso into patties, as though making hamburger patties, while pressing out any air pockets.
  14. Slam the miso patties into the tub as hard as you can, and after several handfuls, press out the air and level the surface, then repeat.
  15. Level the surface while pressing out the air, and very lightly sprinkle with salt.
  16. To the extent possible, press the excess air from the inner bag and tie it closed with string.
  17. Place a drop lid on top, then weigh the miso down with a weight equivalent to the weight of the beans. If you don't have a weight, use a bag of salt. The key is to press down on the miso with substantial weight.
  18. Press out any air, and secure the outer plastic bag with a string. If you have red chili peppers, place them inside the outer bag to inhibit mold growth. You could also use shichimi (7 season chili spice mix) spice.
  19. Cover the outside of the bucket to prevent dust from entering. Store it in a cool, unheated environment. Every 2 months, stir it up, and taste until it reaches the desired degree of fermentation.

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