Miso Making

We use condiments everyday. It's always there and we don't think about them deeply, but since we depend on them regularly, it would be good if we can make them with fresh ingredients.
Although the idea of making them seemed complicated and daunting, I was surprised when I found out that the Miso making process was much simpler that I imagined. Even more, I could find ingredients here.
Since then, I make Miso every year.

This is all you need: Soybeans, Rice Koji and salt.

The ratio of Soybeans: Rice Koji: salt will determine the flavor of Miso.
I usually use simple 2:2:1 ratio.
More Koji ＝sweeter＝more perishable.

First, cook Soybeans (soaked in water overnight).
Drain and save the water to soak dried Koji.
It tastes better if I use fresh Koji, but I can't find it here so I use dried Rice Koji.
To use dried Koji, soak them in the water used to cook beans. Make sure it's not too hot because Koji will be killed by high temperatures.

Mash Soybeans while they are still warm.

Mix in Koji and salt. Mix really well.
Make the mixture into ball shape, and place them in the sanitized container.

Press as you fill the container so that there is no space in between. If there is an empty space inside the mixture, mold will grow.

It's better if you don't fill the container to the top like I did because water from the beans might come up to the surface later (this water is like soy sauce).

Cover the surface with plastic wrap to minimize air contact, place a lid, and store the container in dark, cool place. Wait for a year.
Since there is no additives so mold will grow on the surface eventually, but you can just discard the part and still eat Miso.

To praise myself is called Temae-Miso in Japan. I really understand the meaning of this word because my Miso is really delicious!