Honestly I've waited just 6 months and it still tasted better than any store bought miso I've ever tried. Many recipes actually say 6-8 months, I'm sure waiting would make it even better, but it's still very very good waiting just 6 months. My opionion, start the process again just as the first batch is being finished, and you'll always have fresh miso. This recipe will make a lot, so you'll have enough to last until the next batch is finished.
With more time you get stronger color that's why you have white yellow and red miso paste the main difference is that the flavor gets more funky and stronger
Believe it or not, this is not a fermented process. Essentially it is more closely related to a curing process. Fascinating-almost magical. Koji is so amazing.
I guess the trick is making miso every three months or so, so that you always have miso fermented during the year in different stages. I would love to try this with other types of beans as well.
Yes the good quality one does use that time but those on the supermarket doesn't take that long as they use the temperature to make it fermented faster. Of course, good quality restaurant they make their own miso.
fermentation is something humans have known about for thousands if years, its not that shocking that people would try fermenting all kinds of stuff just to see what happens
I definitely will be making this. I just started a plum wine that will be ready in about a year.... so in a year the family will have homemade miso soup and some plum wine.
haha, as a modern human being you're usually used to cooking instructions such as "wait for 30 mins" or "refrigate over night", but "leave in a cool, dark place for a year or two" is just IMPOSSIBLE in a world with super markets, where people don't even take the time to cook their lunch :P That's actually pretty sad though, but I got the impression that this is changing. I'm a 31-year-old german who likes baking and cooking and the more you find out about the ingredients of our daily food, you can't but do more and more things by yourself! Plus it's a pleasure to cook different dishes and since I like to eat things like Ramen, Yaki Soba, Char Siu etc. and the next japanese community with super markets is about 1,5 hours from my home (the average asian super market is just not the same), so it's just more convinient, cheap and fun to do it at home ;) 味噌の作り方見せてくれたありがとうございます！ドイツからよろしく ：）
I've always wanted to know how to do this, because as you said, now is more common to buy it but I can't find a place afortable near my town that sales it, thanks a lot!!
If i wanted to make a 'dashi-flavored' miso paste that I see sold in stores, would you add in bonito flakes or dried anchovies to the soybean paste before leaving it to ferment?
I take out about a pound at 1 year and then use the rest at 2 years. One year you get a nice little bit stronger tasting yellow miso and then at 2 years you have a nice deep red miso which is Japan's most popular miso.
Now it's just a matter of finding the rice koji and dried soy beans. Sometimes living in remote area's sucks... By the by, I wonder what the "shelf-life" of homemade miso is? How long can it last, and how do you store it?
I was watching how to make tteokbokki then i ws short of gochujang then i searched gochujang i was short of miso then i came here....its so hard to make tteokbokki
"clean a container in wich the miso will be keep, whipe the inside surface by using shōchū or a strong liquor" 1:27 maybe that's why some organic miso brands have a strong alcohol smell while alcohol is not among their ingredients ? Or is it due to molds forgotten in miso paste? (non-organic brands often use alcohol to stop fermentation, not surpreise that it can smell like alool, but this is not the case - or it is not specified? - for organic brands)... Another question : should an old miso (fermented about 1 year or 2) smell like alcool ?
Thank you for the great video. I live in Hawaii and the temperature here is around 25C year around. Should I put miso in the refrigerator until it gets fermented?
I'm from Saudi Arabia and the asian stores here are Indonesian & maybe Philippine I'm not sure if they sell Japanese food ingredients like miso paste or nori etc
I'd recommend you to always make sure you have a miso that is light in taste when making miso ramen (the lighter the colour, the lighter the taste). I tried quite a few now and if you take that made by japanese No.1 miso company Marukome for example, it often includes dashi, so it has the umami flavour in it already. I'm not sure how this simple miso tastes like, but I could guess it may be lacking of this umami flavour a bit, but in the end you mix miso with other ingredients anyway and the soup stock is at least as important!! I'm not a professional, but I cooked miso ramen from scratch many times now and I got a friend who works for Marukome in Japan, so... good luck! ;)
😯 That much salt, mustn't be good for my mom's hypertension...and what is rice koji? I don't even know where to buy soy beans in my small city, LoL. And keeping something for a year...I would definitely forget about it when the time's come, and my craving for miso might have been long gone... Yeah I guess I have to buy it online then, along with the dashi thingy. But this is a good video, it gave me knowledge and more respect to the Japanese. Salute.
I have done this and in that years time while I wait a simply purchase a very good unpasteurized miso so it is not like being without me so for a year. :-)
Unfortunately you can't, only this rice has the mould that's needed to make miso. You might be able to order some online. If you can't get it it's easy to find miso paste in most large supermarkets and Asian stores.
My first impression before watch this video. "Hah, I will make it. Yeszah." A minutes then, "what. A year??!! Even 2 year. Hah sokey, I got fried chicken like kfc. Bye miso. :')" btw, thanks for sharing
j w i would buy ready made miso and use as culture starter for fermenting regular rice .there i have koji rice stored to making miso.i will expriment thou..since geting koji rice not easy.
Guys, i recently found out that if you just need a little bit of miso you can use soy sauce or fish sauce instead cause it has same salty and savoury taste. What I'm gonna do is use chilli paste for gochujang instead of chilli powder so my gochujang paste will be thick and not liquidy. Hope it helps. ☺✌
Me: damn miso paste so expensive, lets see how to made it Several minute later... Me: i find it, wow so cheap Several minute later Me: fck off 1 or 2 year wait??
![[No Music] How to Make Shiro Miso, the sweetest miso that I love!](/img/n.gif)
preparer it today, your grandchildren might enjoy it
If you're already a grandparent - BONUS!
Lol totally true
She said leave it for 1 or 2 year
😆 and here I got excited thinking its going so smooth 🥺
😂😂😂😂😂😂
😂
Honestly I've waited just 6 months and it still tasted better than any store bought miso I've ever tried. Many recipes actually say 6-8 months, I'm sure waiting would make it even better, but it's still very very good waiting just 6 months. My opionion, start the process again just as the first batch is being finished, and you'll always have fresh miso. This recipe will make a lot, so you'll have enough to last until the next batch is finished.
With more time you get stronger color that's why you have white yellow and red miso paste the main difference is that the flavor gets more funky and stronger
Soo.... A year...
me: oh cool, i could make miso by myself! 😃 she: "one to two years..." me: although buying is not a bad idea, i have to support the local retailer 😅
If you made it when you created this comment you only have 4 months left to eat your miso
Now you have 2 months left.
Hahaha... 😂😂😂Is it turn out well?
Pretty sure ur miso is done by now my dude
Hahaha lolz 😂😂😂
I had no idea it took this long to make miso O.O
Well, it is fermented afterall.
Believe it or not, this is not a fermented process. Essentially it is more closely related to a curing process. Fascinating-almost magical. Koji is so amazing.
I guess the trick is making miso every three months or so, so that you always have miso fermented during the year in different stages. I would love to try this with other types of beans as well.
It’s also made using with azuki, chickpeas, rice
When you said one to two, I was expecting the next word to be says. I CERTAINLY WASN'T EXPECTING YEARS!!!! I DIDN'T KNEW IT TOOK THIS LONG!!!!!!!
Yes the good quality one does use that time but those on the supermarket doesn't take that long as they use the temperature to make it fermented faster. Of course, good quality restaurant they make their own miso.
I love this. Home made Miso is the best
Bruh now you find me in your every comment
Fuck off
Ray Mark noice ingnore the hate comments you did nothin wrong.Peace
@@JM-jz6yy if you don't like then don't comment why you cursing bruh
@@Skinto.carefor fuck you too
Wow, simple yet incredible!
How did the first person who made miso come up with the idea of waiting one year?
Maybe the first person forgot the paste somewhere and found it after a year and noticed, that it has a great flavour.
They didn't have anything better to do than try new stuff.
fermentation is something humans have known about for thousands if years, its not that shocking that people would try fermenting all kinds of stuff just to see what happens
Check how soya sauce is made... or even Tabasco sauce :P
@@stauffap TBH that is more likely considering how often salt was used to preserve, well anything, back in the day.
"a year or two"
Ah nevermind! I'll get it at the store
used this recipe and it tasted delicious at 3 months! it’s been about a year and starting another batch now
Wow!! I never knew how easy the preparation is! I may have to try it!
Thank you for the recipe!
I definitely will be making this. I just started a plum wine that will be ready in about a year.... so in a year the family will have homemade miso soup and some plum wine.
Thats cool! It's been one year, how did it go?
I WILL make it! Taking this much time is actually benefiting me
That was awesome to learn how miso is made! I've only known it to mysteriously appear in containers at the super
haha, as a modern human being you're usually used to cooking instructions such as "wait for 30 mins" or "refrigate over night", but "leave in a cool, dark place for a year or two" is just IMPOSSIBLE in a world with super markets, where people don't even take the time to cook their lunch :P That's actually pretty sad though, but I got the impression that this is changing. I'm a 31-year-old german who likes baking and cooking and the more you find out about the ingredients of our daily food, you can't but do more and more things by yourself! Plus it's a pleasure to cook different dishes and since I like to eat things like Ramen, Yaki Soba, Char Siu etc. and the next japanese community with super markets is about 1,5 hours from my home (the average asian super market is just not the same), so it's just more convinient, cheap and fun to do it at home ;) 味噌の作り方見せてくれたありがとうございます！ドイツからよろしく ：）
And I thought Hot Pot took a long time...
+Txmj122 Dude that pic complements your comment xD
+Cardzworld712 yeh look like a lazy slob whose average dinner consists of fast food and meth
+Txmj122 omg lol
Txmj122 lol 😂😂😂
I've always wanted to know how to do this, because as you said, now is more common to buy it but I can't find a place afortable near my town that sales it, thanks a lot!!
I wonder what serendipitous starving dude rummaged through year old trash and made his find into miso soup?
Might have been a forgotten storage jar in the back of someone's kitchen.
As soon as I have some koji rice, I will try this.
If i wanted to make a 'dashi-flavored' miso paste that I see sold in stores, would you add in bonito flakes or dried anchovies to the soybean paste before leaving it to ferment?
Thanks for sharing. What brand of container did you use to make the miso in?
just love Miso Recipe your excellent info thanks
I take out about a pound at 1 year and then use the rest at 2 years. One year you get a nice little bit stronger tasting yellow miso and then at 2 years you have a nice deep red miso which is Japan's most popular miso.
Yup, I agree, I did this. isn't it wonderful!?
1 year. Can't wait
LOVE MISO SOUP
I MADE ONE MISO PASTE WHICH I PREPARED FOR 25 YEARS. NOW I AM GOING TO MAKE ANOTHER ONE WHICH I WILL WAIT FOR THIRTY YEARS
That's so interesting the process I mean
Looks so much easier than doenjang!
Now it's just a matter of finding the rice koji and dried soy beans. Sometimes living in remote area's sucks... By the by, I wonder what the "shelf-life" of homemade miso is? How long can it last, and how do you store it?
Crystal McNair Stored in the refrigerator I believe it lasts for many months. Another video I watched said “forever” but I won’t go quite that far :-)
Can we Store this in the fridge for the fermentation process or can we just keep this at room temperature for the next two years
can we use old miso to make more miso? or do we need to use the kome koji rice?
I guess you could use both, a little bit of old miso to the proportion of koji rice, since de prebiotics are still super young in the rice
Hi can you please teach us how to ferment vegetables with Koji? Thank you
I was watching how to make tteokbokki then i ws short of gochujang then i searched gochujang i was short of miso then i came here....its so hard to make tteokbokki
Mannnnn you got me, hi5
"It may take one to two years"
*ok imma head out*
Can we make the second batch using the first batch as starter? How to do that? Thank you
I can’t believe it takes 1-2 years to make Miso!!
Hello, i really like your video♥️ can i ask you some questions? Can i get the measurement in matrix and how much salt can i reduce? Thank youu
Wow 2 years!! 😬😬 hopefully I can find it in a supermarket near me, thanks anyway for the video
Fingers crossed!
Do you live in the UK? I can give you a couple of kgs for free.
"clean a container in wich the miso will be keep, whipe the inside surface by using shōchū or a strong liquor" 1:27 maybe that's why some organic miso brands have a strong alcohol smell while alcohol is not among their ingredients ? Or is it due to molds forgotten in miso paste? (non-organic brands often use alcohol to stop fermentation, not surpreise that it can smell like alool, but this is not the case - or it is not specified? - for organic brands)... Another question : should an old miso (fermented about 1 year or 2) smell like alcool ?
Thank you for the great video. I live in Hawaii and the temperature here is around 25C year around. Should I put miso in the refrigerator until it gets fermented?
Yukiko Sutton You’ll probably need a temperature of max 20C. I understand that higher temps will increase the possibility of contamination.
no fermetation doesn't happen in fridge temperatures, too cold, just keep it in a cellar or bury it in a sealed box in the ground
Thank you.. ☺️ haha ha i will buy for sure.. ☺️ 💕
thank you for sharing 🤗
I can use this for korean hot paste?
Please tell me, how much miso will this recipe make ? A quart ? A pint ? I am going to order my koji and miso
So is it fermented ? through the time
I'm from Saudi Arabia and the asian stores here are Indonesian & maybe Philippine
I'm not sure if they sell Japanese food ingredients like miso paste or nori etc
will frozen koji have the same effect as dry koji for miso?
Can we wrap with cheesecloth instead of plastic wrap (on top) ??
Bom tá sempre inovando gostei muito da receita poderia falar o que coloca junto o os grão de soja?
Thk u so much!!!!
well if i make it today, i can only use it a year later then..
Do you have a recipe for Saikyo shiro miso? The ratio of koji/soy bean is different, as well as fermentation period.
Can you use regular bean like pinto. To make miso.?
What other ingredients can be used instead of koji? Koji is not available in my country 🙁
What is the substitutes for rice bougie
after watching this video I go in kitchen and open my refrigerator and kiss miso paste packet one year or two years for making miso.
Interesting, how long does it last after it’s ready to use? 😊
I made miso paste this way in 2014. It's still delicious, but darker. Almost finished, time to make some more - !!
gracias no entiendo el idioma, pero sus indicaciones fueron claras....!
Miso no tsukurikata ga totemo sanko ni narimasu... arigatou sensei
Ow i want to eat miso soup let me ferment one.. i can eat it after one year
Can i use this miso paste for ramen ? Or different miso paste for ramen ?
I'd recommend you to always make sure you have a miso that is light in taste when making miso ramen (the lighter the colour, the lighter the taste). I tried quite a few now and if you take that made by japanese No.1 miso company Marukome for example, it often includes dashi, so it has the umami flavour in it already. I'm not sure how this simple miso tastes like, but I could guess it may be lacking of this umami flavour a bit, but in the end you mix miso with other ingredients anyway and the soup stock is at least as important!! I'm not a professional, but I cooked miso ramen from scratch many times now and I got a friend who works for Marukome in Japan, so... good luck! ;)
im learning how to nake korean miso also, but japanese miso is easier :)
Is there any difference between making red miso and white miso?
+Artemis Toh i'm gonna assume it's either a difference in fermentation times or perhaps a different amount of koji used
Red has a much longer fermentation time.
I need to make it at home because miso is unavailable in supermarkets of my country
you can probably order it online
how do you get koji if you can't get miso, koji is much harder to find most places.
Did you do it. Supposely you can eat it now on. What it taste like?
Hi from spain!! Can you use any kind of rice ?
Thanks !!
It's rice koji, a type of rice fungi apposed to rice you'd eat. You can order it online
Koji is rice as a host for aspergillus oryzae. I think you must use koji, not anything else.
😢gostaria da tradução em português!
Please could you give metric measurements for those who prefer to use them? Many thanks... Fine or coarse salt?
Alexandra Abraham Either fine or coarse salt. It gets absorbed when the ingredients are mixed.
Is this uri from tasty?
Bisogna lasciarlo riposare nel frigo due anni oppure due mesi ?
But how to buy rice koji though
online japanise stores sell it or amazon
Great video lil lady.
If you add water, theorically you can make soy sauce right?
No. But you will find, if you leave it, the miso in the making creates tamari sauce...
Is there any risks eating if I make mistakes ? Because this will be stored in 1 year.
Can I keep it aside for an hour and then use it? I hope it would be enough! :/
Er...no....
we must have a different idea of "fun" but hey... the video was interesting nonetheless
😯 That much salt, mustn't be good for my mom's hypertension...and what is rice koji? I don't even know where to buy soy beans in my small city, LoL. And keeping something for a year...I would definitely forget about it when the time's come, and my craving for miso might have been long gone... Yeah I guess I have to buy it online then, along with the dashi thingy. But this is a good video, it gave me knowledge and more respect to the Japanese. Salute.
Do you live in the UK? I can give you a couple of kgs for free.
I have done this and in that years time while I wait a simply purchase a very good unpasteurized miso so it is not like being without me so for a year. :-)
Can i use other rice?
Unfortunately you can't, only this rice has the mould that's needed to make miso. You might be able to order some online. If you can't get it it's easy to find miso paste in most large supermarkets and Asian stores.
We wait 10 months. Not one to two years. But of course, the longer it is aged the better.
Do you live in the UK? I can give you a couple of kgs for free.
My first impression before watch this video. "Hah, I will make it. Yeszah." A minutes then, "what. A year??!! Even 2 year. Hah sokey, I got fried chicken like kfc. Bye miso. :')" btw, thanks for sharing
one year? oh my
rice cogee? what is that? is it ordinary white rice?
I can’t find Kome Koji, can I just use rice?
j w i would buy ready made miso and use as culture starter for fermenting regular rice .there i have koji rice stored to making miso.i will expriment thou..since geting koji rice not easy.
Cannot we just ferment the soy beans for tow nights ?
Anyone knows where can I get koji?
you can get it on south river miso .com
Amazon
Shouldn't you be using something like earthenware rather than plastic? Thank you for the recipe anyway.
The search for the red miso usage have led me here XD
One question, though: Can the miso be kept longer than 2 years?
of course! miso loves age and black misp ranges from 3 to 5 years old!
+alex kyte miso*
+alex kyte Great to hear. I shall make some myself real soon :3
I don't have any patience sorry
What else are you going to do for a couple years... Oh! I notice that you posted this 2 years ago. Did you start your miso?
Never made anything with soy beans, shame to say:)
Why?
Looks like store bought for now and sell home made miso for ×2 the retail amount when I make Miso Ramen haha
What is rice kochi.
Diane Truong Rice serving as a host for aspergillus oryzae.
nice recipe just a pity that I can not get even kim koj rise or miso 😥
Try Amazon...?
so miso soup its like wine D:
Guys, i recently found out that if you just need a little bit of miso you can use soy sauce or fish sauce instead cause it has same salty and savoury taste. What I'm gonna do is use chilli paste for gochujang instead of chilli powder so my gochujang paste will be thick and not liquidy. Hope it helps. ☺✌
Me: damn miso paste so expensive, lets see how to made it
Several minute later...
Me: i find it, wow so cheap
Several minute later
Me: fck off 1 or 2 year wait??
Is it true that Tamari is a byproduct of miso
this video took her 2 years to film it..
I got excited thinking... DIY soy sauce will take 2-3months
Let's try miso...
Then 1-2 years? I replayed it to be sure 🙀
Do you live in the UK? I can give you a couple of kgs for free.
Like aged whiskey