In this recipe we use rice koji and barley koji, but feel free to only use one type of koji for the miso.

Equipment
1 Pressure Cooker (Stock Pot)
1 Plastic bag
1 Bowl
1 Airtight container for fermentation

Ingredients
500 g Soybeans (17.6oz)
1 kg Dried Rice Koji (35.2oz) In case of mixed miso or Awase miso, use half rice koji and half barley koji. ※You can also use non dried koji.
300 g Salt (10.5oz)

How to Make
① Wash the soybeans.
② Soak the soybeans in the water (for 18 hours).
③ Boil the soybeans.
④ Mash the soybeans.
⑤ Mix the koji and salt.
⑥ Add mashed soybean in the mixed koji and salt.
⑦ Roll the mixed soybean from the previous step into a round/ball form, then put it in the airtight container/bag.
⑧ Let it ferment for about 10 months-12 months in a cool dark place.

#miso #koji #fermentation