The easiest way to make miso! 8-hour fermentation for homemade white miso

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What I'm going to share today is how to make homemade white miso. Generally, miso is made by letting it mature for more than six months, but it is difficult to make at home because it is difficult to control the temperature and humidity of the place where it is stored, it grows mold, and it takes up a lot of space because it is made in bulk. However, if you have a vermicula rice pot, you can make it in just one day (8 hours) of fermentation work, so you can make small amounts for each use. In addition, the salt concentration of ordinary miso is high to prevent spoilage, but with this miso, the salt concentration can be adjusted (in this recipe, the salt concentration is approximately 6%, which is half that of ordinary miso). It is also perfect for those who need to adjust the salt content due to high blood pressure or illness. In addition, research has shown that it has amazing health benefits, such as improving the intestinal environment, boosting immunity, preventing aging, and relieving fatigue. This miso has a good balance of sweetness and saltiness, so it can be eaten as is. Enjoy it every day, not only in miso soup, but also on bread, on vegetables, in dressings, or marinating meat or fish in it. Thank you very much for watching today.
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●Instagram：
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#nihonjinfufu#Japanesecouple'srecipe#recipe

[@ycc373]

太厲害了，連味增也能自製👏👏👏👏

[@張靜貞-q8s]

閱

[@nancydai802]

今天照著影片試著做了味噌，味道很柔和！

[@soyashte]

謝謝分享，正好想自己做味噌，希望也可以求求怎麼做納豆~~

[@蔓越莓巧克力球]

之前曾自己製作過味噌，其中最辛苦的步驟就是幫黃豆去皮，如果有家用去皮機就好，希望未來有人可以發明~~

[@divinepower5131]

我從不剝皮

[@崔蕙蓮]

太棒了!自從看米麴製作發酵紅豆,就愛上米麴.今米麴又有新的應用,我一定要試試.謝謝分享.

[@cathx5487]

Amazed how easy to make home miso..... I am also amazed your english subtitle is absolutely perfect for a japanese!!!!

[@applegu100]

太棒了🥰我一定要來試☺遇到好老師👍讚!

[@謝先生-h7l]

👍👍👍謝謝高質的製作示範！🙏🤗🙏

[@秀玉一家在韓國]

这下好了，在家里也能做出味zeng了，背景音乐好好听

[@tsainilee]

哇～ 太強了！謝謝分享做法！

[@vl3594]

請問如果改成有機黑豆，也可以做味增嗎?

[@user-pei]

好棒的分享，請問是要放冷凍還是冷藏呢！

[@hsah8718]

天啊~太厲害了！一直不知道味噌可以自己做！謝謝您的分享

[@姍姍-f4z]

想知道納豆的做法～

[@janechen6831]

我也是想請教太太納豆的作法！！

[@mayteng5385]

好犀利呀,請問如果冇你呢個煲可以用咩嚟整呢?

[@nihonjinfufu]

電飯器的保溫機能也可以唷！

[@applegu100]

若沒小V鍋，用電子鍋加熱可行?要來研究一下~

[@scobin0521]

讚！昨晚跟著做了，成品黃豆味比較重，不知道是不是正常呢？還是因為我米麹放太久的關係呢？

[@cqaron]

I like the new background music😻

[@bagana100]

真的很厲害，自己做味噌

[@s256252]

太厲害了~~~~~~~~~

[@elietedarce1266]

Is that possible to make it without salt, like amazake, trusting 60*C will preserve it?
After ready we would add salt, but we could separate a portion to eat as food before add the salt.
Just an idea...

[@candyyu2578]

請問是自製的高湯都可以嗎？還是高湯塊亦可？

[@jemmyliou]

請問，高湯是開水還是何物？

[@Lily-tw2pc]

真棒👍

[@陳美素-y6q]

請問如果沒有小V鍋可以做嗎

[@軼聞]

請問若是長時間可定溫的烤箱是否可以做呢？

[@sophiestorontolife6566]

什么是米鞠?第一次见呢

[@gillian8889]

跟著做了，但做出来的味道不是熟悉的味噌味兒～不知道這樣是正常的嗎？

[@許正龍-p8h]

想要請教鉄鍋下方是什麼鍋子，有溫度控制是電磁爐還是其他?可以回覆一下嗎？

[@nihonjinfufu]

ua-cam.com/video/_sVtLBErxLE/v-deo.html

[@cocoliu2710]

請問沒有小v的話，可以用舒肥棒嗎？

[@PedroNaider]

É possível fazer sem essa panela de controle de temperatura? Se sim, quanto tempo posso deixar o missô fermentando???

[@wendyyu1604]

沒想到要8小時！！這只有小v鍋能做的到吧！
這樣要一個月，把它用完... 是否可示範幾道，味噌的料理呢？

[@L19901013]

請問沒有小V也能做嗎？謝謝🙏

[@nihonjinfufu]

電飯器的保溫機能也可以唷！

[@L19901013]

謝謝你

[@eviecaca]

謝謝分享，請問最後登場那個琺琅盒和蓋子是什麼品牌？平常看到的琺琅盒蓋子都沒有氣閥

[@starjuicechen8190]

富士琺瑯有出真空盒形式的，但這個看起來比較像無印良品的

[@monietung9636]

無印良品有

[@陳涵妮-f7i]

無印良品

[@wendyyu1604]

無印良品的

[@eviecaca]

好的我找找看，謝謝大家

[@e兔子]

請問沒有小v鍋能做嗎？

[@nihonjinfufu]

可以用電飯器的保溫機能～

[@judyngio1946]

好棒，想做。但是最後8小時沒水，只乾蒸嗎？

[@hyh7119]

是保溫。恆溫發酵

[@judyngio1946]

@@hyh7119 謝謝你回覆😘

[@TakinamiTakao]

動画、見ました。

[@ジャスミン-v1s]

米麴是啥

[@にほ阿信]

请问味噌酱发酵最佳温度是60度吗

[@nihonjinfufu]

對～

[@joannet4282]

请问食谱黄豆150克，300克米麹，盐60克对吗？

[@nihonjinfufu]

請看資訊欄〜

[@jiachenchan8502]

请问温度60是华氏度还是摄氏度？

[@nihonjinfufu]

摄氏

[@Anna子]

我做的已经发酵1年了

[@美美-r6w]

請問米穀是什麼東西！

[@klaraguo1189]

大米麦芽

[@alyssachen8523]

小v鍋去哪買？

[@nihonjinfufu]

3月底再開團購唷～

[@蔡雯-k8x]

請問高湯是什麽高湯？

[@rabbitinthecircus5514]

我看影片中是直接用煮黃豆的水唷

[@nihonjinfufu]

用煮黃豆的水唷

[@Ryhiigg-tg1iw]

いいねぇ😮😂

[@bestwei3460]

材料忘記打上小V鍋

[@Huang1951]

米麴在台灣買的到？

[@nihonjinfufu]

蝦皮也有～唐吉訶德也有～

[@Huang1951]

@@nihonjinfufu 謝謝🙏

[@daozhibabin5326]

没有米麴该怎么办?可以用其它替代吗？

[@linnick2865]

看到手工剝皮這段 就節省時間了...不是節省製作時間 是節省我的觀看時間

[@chenchiach2595]

剝皮我不行>

[@Askalaf777]

60 градусов цельсия или фарингейта?

[@nihonjinfufu]

Это 60 градусов по Цельсию, так что 140 градусов по Фаренгейту.

[@Askalaf777]

@@nihonjinfufu а если в рецепте 60 по Фаренгейту?

[@weifengzhang3853]

比酱油少一道工序

[@divinepower5131]

You pilled off the good stuff 😢

[@chunchungchung]

錯得離譜😂

[@西姆寶寶]

用水洗方式在水裡挫掉皮

[@yuan.pingchen3056]

面倒臭的樣子

[@吳美茹-o3w]

市售味增真的不便宜,而且味噌湯要好喝,味增要放滿多的,真的自己做划得來😂😂😂