Sakurai's Miso
Ingredients
- 215 grams (7.53 ounces) dried soybeans
- 350 grams (12.5 ounces) koji rice
- 135–140 grams (4.7–4.9 ounces) salt*
Instructions
- Wash and soak the soybeans for 2 days. Boil them until soft, about 5–6 hours. Drain, saving the bean water. Mash beans into a paste and mix well with koji and salt. Add reserved bean water as needed to make a paste a little softer than Play-Doh. Place mixture into a 2-quart plastic container, such as a yogurt or sour cream container. Cover and let mature for 6 months in a cool place. *Salt can be adjusted. To my taste this miso was quite salty.
