Miso Paste
Miso, a staple in Japanese cuisine, is a fermented paste made from soybeans, koji (a type of mold), and salt. It adds umami, depth, and complexity to dishes ranging from soups and stews to marinades and dressings. While traditionally made with soybeans, modern variations incorporate other legumes like chickpeas or lentils, and different types of koji can impart unique flavor profiles. Miso's fermentation process, which can take anywhere from a few weeks to several years, develops its characteristic earthy, salty, and slightly sweet notes.
The origins of miso can be traced back to ancient China, where it was first made as a fermented soybean paste called jiang. Over time, jiang was introduced to Japan, where it evolved into miso. Miso production in Japan flourished during the Edo period (1603-1868), when it became a widely used seasoning and condiment. Today, miso is an integral part of Japanese cuisine, and its popularity has spread worldwide due to its versatility and health benefits.
Miso Paste Miso Paste Miso Paste Miso Paste
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup soybeans
  • 1 tablespoon koji (rice malt)
  • 1 tablespoon sea salt
Instructions
  1. Soak the soybeans in water overnight.
  2. Drain the soybeans and cook them in a pot of fresh water until they are soft.
  3. Mash the soybeans and add the koji and sea salt.
  4. Mix the ingredients thoroughly and form them into a ball.
  5. Place the ball in a container and cover it with a lid.
  6. Store the miso in a cool, dark place for 4-6 months.
  7. Once the miso has fermented, it is ready to use.
Why It Works
  • Soaking the soybeans overnight helps to soften them, making them easier to cook and mash.
  • Cooking the soybeans until they are soft ensures that they will break down easily and form a smooth paste.
  • Mashing the soybeans helps to release their natural sugars, which feed the koji and aid in fermentation.
  • Adding koji to the soybeans introduces enzymes that break down the soybeans' proteins and carbohydrates, creating amino acids and sugars that contribute to miso's umami flavor.
  • Mixing in sea salt helps to preserve the miso and control the fermentation process.
  • Fermenting the miso for 4-6 months allows the koji to fully break down the soybeans and develop miso's characteristic flavor and aroma.
  • Storing the miso in a cool, dark place helps to slow down the fermentation process and preserve its quality.