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Miso paste
Appetizers

Miso paste

60 min4 serv.21 февр. 2026 г.

Description

It is suitable both for a holiday and for everyday meals. To make miso paste, you definitely need rice with mold culture. This is a special product required for fermenting soybean paste. Most often it is called koji rice (or koyi). Miso paste is made specifically with rice, although even in Japan there are versions of miso paste made with wheat or other legumes (also with mold culture; otherwise there will be no fermentation process). If you prepared the paste in hot weather (in summer, for example), then the fermentation time is reduced to half a year. The appetizer is ready. Serve immediately.

Instructions

  1. 1

    Step 1

    Step 1

    Prepare the soybeans.

  2. 2

    Step 2

    Step 2

    This is what koji rice looks like; in my case, it is white rice with mold fungus. This is exactly what is used to make miso paste.

  3. 3

    Step 3

    Step 3

    Soak the soybeans in cold water overnight or even longer, for about 18 hours.

  4. 4

    Step 4

    Step 4

    Then rinse the beans again and cook them until fully done.

  5. 5

    Step 5

    Step 5

    The soybeans should become soft so they can be easily mashed into a paste.

  6. 6

    Step 6

    Step 6

    While the beans are cooking, work on the rice. Pour about half a cup (or more) of warm water over the rice so that it swells slightly.

  7. 7

    Step 7

    Step 7

    Also add salt and mix everything thoroughly.

  8. 8

    Step 8

    Step 8

    When the soybeans are ready, place them in a large bag.

  9. 9

    Step 9

    Step 9

    And crush until it reaches a paste-like consistency.

  10. 10

    Step 10

    Step 10

    Place the bean paste into a bowl.

  11. 11

    Step 11

    Step 11

    Add rice with salt to the soy paste. And mix everything thoroughly by hand.

  12. 12

    Step 12

    Step 12

    If the paste seems too thick, add a little of the broth from the soybeans.

  13. 13

    Step 13

    Step 13

    Roll the paste into balls. Then transfer them to the container in which you will store the paste. Pack them down well.

  14. 14

    Step 14

    Step 14

    Sprinkle the pasta with salt, then cover it with plastic wrap.

  15. 15

    Step 15

    Step 15

    Place a weight on top, for example, that same salt. Leave the paste to ferment for a year at room temperature (it can be slightly cool); it is convenient to place it in a pantry. Do not put it in the refrigerator! After a year, you will have excellent ready-made miso paste for any dishes.