I made Miso at home!
My grandma used to make a huge barrel of miso once a year.
It takes more than 6 month to ferment, but it worths waiting it.

INGREDIENTS
I recommend this simple amount:
17.6oz (500g) rice koji
17.6oz (500g) soy beans（1.1kg after boiling and mashing）
7.05oz (200g) salt
*If you'd like to make low sodium miso, you can reduce salt to 5.30oz(150g).

What is Miso?
:Miso is a key ingredient in Japanese cuisine. The paste is typically a mixture of soy beans, a grain (like rice or barley), salt, and Rice Kouji (*). I use Miso almost every meal because it's full of umami and nutrition.

What is Rice Kouji?*
Rice Kouji is cooked rice that has been inoculated with Aspergillus oryzae, a mold that’s widespread in Japan. The mold releases enzymes that ferments the rice by decomposing its carbohydrates and proteins. This process can also be applied to other grains like barley, as well as legumes like soybeans.

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This series of videos "The Beauty of Japanese Kitchen" is great for learning the specific techniques, seasonal ingredients, and tools in Japan.
If you are interested in those, please subscribe my channel!!

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