Miso

easy way to make fermented paste using a yogurt maker

Ingredients:

Boiled and cooled soy bean (or use pre-cooked) 200g

Dry Koji 200g

Salt 35g

Water 160cc

Directions:

1. Soak the soy beans overnight, drain the water, add water and cook until tender

2. Cool down the soy beans and drain (drained water could be used for other recipe)

3. Add water to the soy beans

4. Smash (using blender, etc) the soy beans till your favorite smoothness

5. Slowly add dry koji, and mix well

6. Add salt and mix

7. Put in the yogurt maker, set and start at 60C for 8 hours.

Notes:

• You can freeze miso in small portions.

• This is not an authentic method of making miso, which takes much more time and effort.