How to Make Miso Paste (Recipe)

Miso is a paste from fermented soy beans, in Japanese households used daily. There are many different kinds of miso in the shops and even more home-made varieties.

Miso paste is made of salt, soy beans and usually also some grains. The most important ingredient is Kōji, the fungus which is responsible for the fermentation. You can find the list of ingredients with exact amounts for making white as well as red miso on our website.

Soy beans are soaked in water over night or longer. As a specialty, for a bit different taste and look, black soy beans can be also used.

When the soy beans were soaked one and a half day, the cooking time in pressure pot is around half an hour + letting the pot sit closed for 20 more mins. Beans can be also boiled in a normal pot, important is have them soft enough to be mashed with fingers. The leftover liquid in the pot will be used later to make the paste softer and the rest can be used as a soup stock.

Before the soy beans are mixed with Kōji, they need have to cool down to body temperature, as Kōji is sensitive to higher temperatures. In the meantime, salt can be mixed with rice Kōji for white miso, or also with bean and other grain Kōji for red miso.

Soy can be mashed in a meat grinder, or even by hands in a ziploc bag. Kōji/salt mixture is added and a bit of liquid from the pot, until it is easy to form into balls. These will be then thrown into a sanitized (with alcohol) container. The throwing helps to get rid of air, every few cm of this layer should be also pressed in with hands and the surface made even. In the end the surface of miso as well as the walls of the container will be sanitized with alcohol. Container walls should be clean, without chunks of soy.

The future miso paste is then covered with cling film and 1 kg of weight on top. You can use instead also a larger plastic bag filled with 1 kg of salt, which also helps to protect against mold. The lid of this container should be closed and the whole thing placed in a ventilated dark space.
When the miso paste is ready, sweetish brown liquid called tamari on the surface should be mixed with in, it gives it some magic “umami”.

The age of miso is counted differently, each summer it was fermenting means 1 year, because during summer the fermentation is strongest. In Japan, miso is usually made in winter and after one summer, in autumn it can be already used, although, the longer the fermentation, the better the taste. Length of fermentation depends also on the type of miso, some darker varieties age 2-3 years. Most common variety of miso in Japan and overseas is white miso, where the fermentation is quite short.

Miso okrem toho že je veľmi chutné, je aj probiotická potravina, zdraviu prospešná. Ľudia, ktorí pracujú pri výrobe misa mávajú veľmi dobrú pleť.


White Miso:
3 kg soy beans
1 kg salt (+ 1 kg as a weight)
2.5 kg rice koji (kome koji)

Red Miso:
3 kg soy beans
1 kg salt (+ 1 kg as a weight)
0.7 kg rice koji (kome koji)
1 kg soy koji (mame koji)