DIY AGED RED MISO
RED (AGED) MISO
A deeper, longer-aged style with six months of fermentation.
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This traditional-style recipe rewards patience. Cook the beans until tender, mix them with salted kōji, and allow time to develop a deep, savoury flavour.
INGREDIENTS
Yield: approximately 1.1–1.3 kg
- Kōji rice for miso and marinade
- 250 g
- Filtered water, to hydrate kōji
- 25 ml
- Dried soybeans or chickpeas
- 250 g
- Sea salt
- 70 g
- Water, for cooking
- 2.5 L
Also needed: a ceramic container or large Ziplock bag, plastic wrap, and paper weights.
METHOD
- Rinse the beans and soak them overnight in 1 L of water. This soaking water is not included in the ingredient list.
- Transfer the beans to a pot and add 2.5 L of clean water. Simmer gently until they crush easily between your fingers, about 3–4 hours.
- While the beans cook, combine the kōji with filtered water and moisten evenly. Rest for 10 minutes, then work in the salt thoroughly with your hands.
- Drain the cooked beans, but do not discard the cooking water. Let it cool; you may need some of it to adjust the texture later.
- Mash the warm beans well with a potato masher or sanitized food processor until as soft as an earlobe. Add a little reserved cooking water only if needed.
- Add the salted kōji mixture to the mashed beans and combine evenly.
- Form the mixture into several firm balls, like snowballs.
- Pack the balls into a ceramic container. Cover lightly with plastic wrap, press out as much air as possible, and weight the surface to seal it. Alternatively, use a large Ziplock bag and press out the air as you close it tightly.
- Ferment for at least 6 months in a cool, dark place away from direct sun. Keep the temperature around 17 °C / 63 °F.