Fermentos
Miso: The Japanese Fermentation with Koji Mold
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Origin: Japan · Yield: ~1.5 kg · Fermentation time: 6-12 months · Difficulty: High
Miso ferments cooked soybeans together with koji (Aspergillus oryzae) —a fungus, not a bacterium— which breaks down proteins and starches over months to create its characteristic umami flavor. You can read more about this fungus on our Mushrooms and Medicine page.
Ingredients
- 500 g dried soybeans, soaked and cooked
- 500 g rice koji (available pre-made in specialty stores)
- 200 g salt
Preparation
- Mash the cooked soybeans to form a thick paste.
- Mix the koji with the salt, reserving a little salt for later topping.
- Integrate the koji-salt mixture with the soybean paste until a homogeneous consistency is achieved.
- Form balls, press them into a container to remove air, and cover the surface with the reserved salt.
- Place a weight, cover, and let ferment in a cool, dark place for 6 to 12 months, checking occasionally.
Functional note: Miso is traditionally associated with umami flavor profiles and with providing fermented proteins in the Japanese diet. This information is educational and does not substitute for the advice of a health professional.
More context on our Fermentation page.