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. With free course

This ‘Miso making kit’ includes:

• 1L jar
• thermometer sticker
• instruction leaflet (English/Dutch)
• cheese cloth
• 200 grams sea salt
• 500 grams of 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!!!
• With free course

Tip: a precision scale that measures in increments of 0.01 gram is not included, but is useful because you measure out the culture in tenths of a gram.

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.