13.5 fluid ounces (400 cc) Water from cooking the Soybeans
Instructions for Making Mugi Miso: Soak and cook the soybeans until soft, saving 13.5 fluid ounces (400 cc) of the cooking water for use in this recipe. Cool soybeans until they reach room temperature. Mix all ingredients well. Place the mixture in a clean container without any space. Sprinkle sea salt on the surface. Place plastic wrap over the top to eliminate exposure to air. Place a good lid and a one-pound stone/weight on top to maintain pressure on the mixture. Allow the mixture to ferment until ready. The fermentation period will be shorter during warmer months with a total period of approximately 6 months if fermentation is started in the spring and 10 months if fermentation is started in the fall.
