2cups whole, dry soybeans, well rinsed
4 cups water
9 Tbsp sea salt
1 Tbsp mature miso, unpasteurized and preservative-free (optional)
2 ½ cups Cold Mountain Firm Granular Rice Koji
1.Combine soybeans with 4 cups water in a pressure cooker and soak for 3 hours.
2.Bring to full pressure (approx. pounds).
3.Reduce heat to very low, and simmer for 25 minutes.
4.Remove from heat and allow standing 15 minutes while pressure return to normal.
5.Open cooker, pour beans into colander set over a pot. Allow to drain for 3 to 5 minutes.
6.Return beans to cooker and, using a pestle or potato masher, mash beans until only about onefourth remain whole.
7.Allow to cool to slightly above body temperature 100°F (43°C).
8.In a 1 ½ to 2 gallon pot, combine 8 ½ tablespoons sea salt and, if desired, the mature miso; mixwell.
9.Slowly stir in 1 ½ cups of soy bean cooking liquid.
10.Finally add the koji and mashed soybean, mixing to even consistency.
11.Wash and dry a 2-to-4 quart wide-mouthed earthenware, glass, or plastic crock.
12.Sprinkle ½ teaspoon sea salt over its bottom, then spoon in miso mixture and pack firmly;smooth surface and sprinkle on 1 teaspoon of sea salt.
13.Cover surface with a double layer of undyed cloth, butcher paper or plastic wrap, top with apressing lid (a flat plate or wooden disc), and then 5-pound weight.
14.Cover entire mouth of container with paper and tie closed to keep out dust.
15.Place in a cool location and allow to age for about 6 months including one full summer (flavor isoften best after 18 to 24 months).
16.When miso is ready, scrape off and discard any (harmless) mold on surface.
17.Remove several week’s supply and refrigerate.
18.Recover crock and store in a cool place.