White Miso

Ingredients<Serves 4>

【Main ingredients】

  • Soybeans (before soaking) / 100g
  • Rice koji / 200g
  • Japanese soy sauce / 2 tablespoons
  • Sea ​​salt / 20g


          1. Add water to the soybeans to cover the noodles by an inch, and simmer over low heat for about 1 hour and 15 minutes, until the soybeans can be easily crushed by hand.

          2. After cooking, put it into a blender to make soybean paste and pour it into a large basin.

          3. Add rice koji, Japanese soy sauce and sea salt and mix well.

          4. Clean the container thoroughly and sterilize it by immersing it in steam or boiling water. Pour the mixed soybean paste into the container.

          5. Cap the bottle, put it into the body and cover it. The time is 4 days and the temperature is set at 42℃. When finished, store in the refrigerator.




          Allie Wong