One of my favorite condiments is miso. It’s creamy, salty, nutty and has that rich umami that is so satisfying. It’s also incredibly versatile The process for making miso is fairly simple. It’s waiting to taste it that is hard! Here is a simple, no-soy version that anyone can make at home.
Obtain a bag of rice koji, your favorite beans, some seaweed and salt. You’ll also need some fresh, raw miso from the store or a previous batch. And of course, a recipe!
While miso is a long ferment, it is fairly straightforward and the results are well-worth the effort. It helps to know a few tricks.
The first trick is that, unlike tempeh, you’ll need to overcook your beans. They should be soft enough to mash fairly easily. Since you are using dry koji, having some extra moisture in the beans is not a problem. The koji will soak it up. Read More