Miso is fermented food made by grains and koji culture. Depending on the combinations of grains and koji, different kind of miso can be made.
The most common white miso is made from soy beans and rice koji. It also can be made from barley, and or other grains. Hatcho is entirely made from soy beans (soy beans and soy bean koji).
Flavor is different depending on the ingredients, regions or makers. I always wanted to make miso on my own, as I heard that homemade one tastes much better than store bought one.
Miso is supposed to be fermented 6 months to 1 year. But many commercial manufacturers quicken the process, and ship within 2~3 months to maximize the profit.
Miso making is pretty simple. You just have to patiently wait for micro organisms to do the job. If you have a food processor and a pressure cooker, the active preparation time would take a little more than one hour (I used a regular pot, as I don’t have a pressure cooker.).
As fermentation progresses, the color of miso gets darker. Start sampling from around 6 months and see how the flavor develops (may be ready sooner in warmer area or in warm season). It keeps fermenting and the flavor changes by time, and eventually it goes bad. When you like the flavor, move the miso into a refrigerator to delay the fermentation process.
This is the first time for me to make miso. You can also see the development stage of my miso.
- 1 gallon container
- Food processor
- Pressure cooker (if you have)
- 8 oz salt to use as weight
- Small amount of vodka to sanitize