Miso Making Process

  • 1
    steamed rice

    Wash and soak the white rice for 15 hours and then steam it until the moisture content is between 35% and 39%.

  • 2
    Zhong koji

    Cool the cooked rice to about 35 to 38 degrees, then spread the koji seeds on the rice, cover it and leave it in a pile for about 16 to 18 hours.

  • 3
    Gu Qu

    Push the planted koji rice that has been heated to 45 degrees and place it into a koji plate or koji bed. The temperature is between 38 and 42 degrees and the humidity is about 75% to 90%. Then stack the koji plate in the koji chamber.

  • 4
    Koji

    The temperature and humidity must be continuously controlled by manual kneading until the koji grows stably for 24 hours. Therefore, the koji of rice koji is one of the keys to the delicious taste of miso.

  • 5
    Steamed Soybeans

    Wash and soak the golden soybeans, then steam them in an airtight pot for about 12 hours. The moisture content is between 45% and 50%.

  • 6
    Mix

    Crush the cooked soybeans and knead them with rice koji, salt, and yeast in perfect proportions.

  • 7
    Ripe

    After the miso is mixed, it is tied tightly and placed in a storage barrel. It is then pressed with stones and placed in a cool place. The maturation time may be three months or more than a year, which is one of the keys to the delicious taste of miso.

Q&A

  • The key to the delicious miso soup lies in the timing of adding the miso. Should the miso be added before the soup is turned off or after it is turned off?

    Add the miso after turning off the heat, because miso does not last long and will lose nutrients the longer it is cooked, so the miso should be added after the soup is boiled and turned off the heat, and the miso should be cooked.

  • How to make happy and delicious miso soup?

    When cooking miso soup, mix red miso and white miso in a ratio of 1:2 to enhance the flavor and texture. Add smooth tofu soup to make it even more delicious.

  • What should I do if too much miso is added and the soup is too salty?

    "Mirin is the secret skill!!" Adding some mirin will synergize with the miso soup, making the soup richer in flavor.
    ※Mirin is a seasoning made from fermented pure glutinous rice. The rich sweetness and wine flavor in mirin can effectively remove the fishy smell of food. The sweetness of mirin can fully bring out the original flavor of the ingredients.

  • How to store miso?

    It is recommended to [refrigerate] to maintain the current flavor! It’s okay to leave it at room temperature for a short time, but it will mature more and become darker in color if left for a long time. This is a normal phenomenon. Check out the fact that we also sell red miso that has been matured for more than one year!

  • How to use coarse miso and fine miso?

    Because of its coarse particles, coarse miso is mainly used for mixing in sauces and pickling, while thin miso is mainly used for making soup, but both types can be used to make soup.