Easy miso making kit

You can make 1.8kg of miso.

Please prepare 70cc of strong liquor like shochu, or whisky or Rum or Vodka.

Contents：
Boiled soybeans, rice malt (koji) mixed with salt,
2 large plastic bags (Used to mash soybeans),
1 plastic stand bag (Used for maturing)

1. Mash the soybeans

Place two nylon bags together, put the boiled soybeans with their juices inside, and apply pressure from the outside to mash them.

2. Mix Koji with salt (Shiokiri Koji)

Mix Shiokiri Koji and the mashed soybeans from step 1 together thoroughly.

3. Pack into containers

To remove the air, you roll miso into balls like hamburger steak, then pack tightly into a plastic stand pack. Then pour white liquor like shochu on top or miso to prevent mold.

Once you remove the air and zip the pack, preparation is complete.

 Don’t put miso in the refrigerator, but let it mature at room temperature. Depend on the season, it is ready to eat after about three months, but if you let it mature for a longer period, it will be milder in saltiness, darker in color, and more flavorful and delicious. If it is matured for a short time, it will become white miso, and if it is matured for a long time for more than 1 year, it will become red miso.

If you want to stop the ripening process, store it in the refrigerator. If the plastic stand pack starts to expand during the ripening process, release the air and reseal it.