Miso making kit

Make your own miso with this miso making kit! Everything’s included. Just add water. Enough for 2+ kg. With your choice of koji: rice, barley or emmer-wheat.

With this miso making kit, you’re not just creating a nourishing, complex and umami-rich ferment – you’re carving out a moment of calm and connection with ancient Japanese tradition. Whether you’re an experienced fermentista or just beginning, making miso adds a deep, warm foundation to your kitchen creations, from soups to sauces, dressings and marinades.

No special tools or previous experience needed.

This ‘Miso making kit’ includes:

• 1L jar
• thermometer sticker
• instruction leaflet
• cheese cloth
• 200 grams sea salt
• 500 grams of organic EU soy beans
• elastic band
• Koji: 400 or 500 gram depending on the type you choose (rice koji, barley koji or emmer koji). Do not forget to choose your koji!!!

How to make miso using this kit – step by step

1. Soak 250 grams of soybeans in plenty of tap water for about 8 hours.
2. Soak 250 grams of koji grains for around 2 hours then drain. Keep the water.
3. Cook the soybeans for around 45 – 60 minutes until soft. Drain and cool to room temperature.
4. Grind beans and grains to a smooth paste, using a food processor or meat grinder.
5. If necessary, add some of the koi water to create a ‘peanut butter-like’ consistency.
6. Weigh paste and measure 8% salt. Mix well.
7. Put in clean jar, press down firmly to avoid air pockets.
8. Sprinkle a layer of salt on top and close with cheesecloth and elastic band.
9. Ferment for 2-24 months at room temperature,  away from direct sunlight. Check regularly. If mold appears, scoop it off and sprinkle more salt. Young misos are light and fresh, while longer-aged misos tend to be earthy, deep, and complex.

Tips

• Try any other bean. It will work just as well.
• Lower the salt level to 6 or even 4% for more aroma and a lighter miso. Be wary of mold growth though. Less salt = increased chance of mold.
• Adjust the ratio koji:beans to your liking. More koji = sweeter can be harvested younger. More beans is more savory, better for aging.
• Short on time? Ferment at 45-50 °C. Your miso will be done in 2 weeks.

Want to learn more? Get the Online Miso making course with 50% off

In 25+ bite-sized English spoken video lessons you will learn all about making Miso, without the need for special tools, in this online course by the founder of startercultures.eu. You will learn to make traditional, or ANY kind of Miso, save money, by never having to buy Miso again, and incite your culinary creativity! If you buy the miso kit, you can get the course for only €13,50 instead of €27 (50% off).