The other day when our neighbor S. asked me if I would be interested in making miso with her and her friend W. I immediately said “Yes!”. So last Sunday evening I went to their place and we made miso. Miso is basically boiled soya beans fermented with salt and rice kouji (a fermentation starter made from rice). So it is quite easy to make but requires a bit of time and effort.

The first thing is to boil the soya beans until soft. Then to crush them until they are puréed. Mix by hand with salt and koji. The funny parts comes here: you want to remove the air from the mixture so the idea is to make miso balls and throw them in the final jar to remove the air. Finally flatten the surface, add a bit of salt on the top layer, line some fresh sasa bamboo leaves, add a hard lid and top with a heavy stone.

And now leave for one year to rest in a cool dark place… hopefully delicious miso will come out of the jar! I must admit I can’t wait to try it!

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