Yes, you can make miso paste at home! Just mix, stop (bad) rot, and taste for doneness.
inoculated and fermented grains or legumes, that forms the basis of much of Japanese cuisine.
Nancy wrote that an organic miso company near her home, in Saitama, Japan, “leaves a small pot of miso out at room temperature year-round, with only minimal weight. A regular stir up is all the care it requires—and the result is absolutely stunning.” And to that, Nancy, I see you and raise you one: Much too eager to wait for warmer weather, I started a batch of miso last winter. It fermented slowly, though happily, in a plastic tub, tucked in by cheesecloth, in the back of my kitchen pantry.
Drain the beans, return them to the pot, then refill the pot with water to about 5 inches above the beans. Bring to a boil over high heat, lower to a simmer, and cook for about 1 1/2 to 2 hours, uncovered, until the beans are soft. The idea here is to simmer the beans in just enough liquid so that they cook through, but that most of the liquid will be boiled off eventually. Alternatively, cook the beans in 20 minute batches in a pressure cooker set to high heat.
4. Drain the cooked beans and start mashing them into a coarse consistency with a potato masher, through a meat grinder, or by pulsing in a food processor. When the beans are smashed to your satisfaction , allow them to cool to room temperature . Pour in the rice, then sprinkle in about 80% of the salt, and add in the miso thinned with water. Knead well to distribute the rice5. Place a large crockery pot, small wooden barrel, or food-grade plastic vat on the floor.
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