Miso (Light Yellow)


Makes 2.5~3kg Miso


3 ½ cups/0.7kg     soy beans

1kg     Koji (how to make Koji)

350g    grey sea salt

2tbsp/20~30g     additional salt to sprinkle (optional)

*1cup = 250ml


1       4~6 quart stock pot with lid, slow cooker or pressure cooker

1        strainer, colander or straining ladle (ladle with holes)

1        musher or food processor

2        large stainless mixing bowls

1        4 quart straight sided container, salt tolerant (a large cookie jar works well) for fermentation

1        flat lid or small plate fit in the container

1        weight (1kg +/-)

Cling wrap

Lid of the fermentation container or newspaper and string to cover the container

Rubbing alcohol




1. Wash and soak soy beans (16 ~ 48hr)
2. Cook beans until a bean can be easily crushed between your thumb and pinkie finger (4~6hr in a pot, 8 ~10hr in a slow cooker or 30min~1hr in a pressure cooker – STEAM if you use a pressure cooker, don’t cook in water) .
3. Sterilize utensils and work space with rubbing alcohol (dry completely before use)

4. Mush cooked beans and cool it down (140°F/60°C)726 mush beans
5. Mix Koji and salt well719 koji and salt
until it feels moist 719 koji and salt chunk
6. Mix mushed beans and Koji mixture728 mix koji and beans
7. Pack in the container736 miso packing

Make balls and pack to eliminate air as much as possible

735 miso packing balls

Smooth the surface. Sprinkle salt if you prefer (extra protection to prevent contamination)

737 packed miso
8. Cover with plastic wrap739 cover miso

9. Set the inside lid and weight. Cover with the top (container’s) lid (or cover with newspaper and tie with a string). Label (recipe, date).

10. Store for 7 months to a year, ideally in a cool, dry and dark place.



Sterilize the utensils and work space thoroughly. Do not consume it if anything is suspicious.

If you use a pressure cooker to cook beans, steam rather than cook in water. It is very dangerous if peeled bean skin clogs the pressure cooker ventilation.







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