HOMEMADE MISO- Haven’t made my own Miso in some time, so I thought I’d try my hand at it again. I soaked and cooked Soybeans and had a bit leftover….so I made Natto. Making both is relatively easy.
Miso
1. Soak 3 cups Soybeans overnight and in the morning, throw away soaking water, add fresh water and cook until completely soft (but not mushy).
2. Drain liquid and set aside
3. Add 2 1/2 cups warm soybean to mixing bowl and mash. If too dry, add a bit of soybean cooking liquid. Save any leftover soybeans for another use
4. Add 2 1/2 cups Koji and mix with clean hands
5. Add 5 oz sea salt and mix
6. Form balls with mixture and gently throw into a clean crock
7. Cover with compostable bag and weights
8. Cover and wait 1 year or more
HOMEMADE NATTO
1. Soak 2 cups Soybeans overnight and in the morning, throw away soaking water, add fresh water and cook until very soft.
2. Drain liquid
3. Place in mixing bowl with Natto Starter dissolved in a small amount of water (if you cannot locate starter, use 2 tbs prepared Natto) and mix
4. Place in small jars, lightly place lids on the jars (not tightly)
5. Place jars in a yogurt maker, fermentation box or a warm area at about 100 degrees for 24 hours. The next day, place into the fridge and continue to ferment for another 24 hours.
6. Natto is ready! Add a few drops shoyu, mustard, scallion and/or Nori strips. Mix well
a teeny typo, at #6 for natto, I don’t think you meant “shoe”
how does one know if their koji is still viable??
Yes, thanks for the typo correction (shoyu not shoe)!
If it’s white or yellow, it’s probably OK. Smell it too….