Comments on: How to make homemade miso (shiromiso)

By: Mathias Purtlebaugh

Mathias Purtlebaugh — Tue, 08 May 2012 03:17:36 +0000

Hey Sparkeysf! Thanks for the questions…

When I got my tsukedaru (wooden pickling bucket) home, I made sure to wash it carefully with warm, soapy water. Then I boiled some water in a kettle and poured it over the inside. That is really all the sanitizing that was necessary. I experienced no contamination issues… just normal mold growth and delicious miso.

Here is my post on the finished product – http://eatingjapan.com/2010/09/12/homemade-miso-decanting-japanese-shiromiso/

I’d love to see pics of the koji you made! I’ve never made koji before.

Thanks again! Hope this helps :)

By: Sparkeysf

Sparkeysf — Tue, 08 May 2012 00:04:19 +0000

Hello, I just noticed that you used a Japanese wooden container for your miso. I just finished making a couple kilos of koji. And, plan to use a container just like the one you have. Did you experience any issues with contamination? Did you sanizize the container? Or, is it not neccesary? I’d love to see pics of the finished product.
Cheers!

By: Mathias Purtlebaugh

Mathias Purtlebaugh — Thu, 21 Oct 2010 19:03:37 +0000

I made a one-year miso in the past and it took on an alcohol/anise smell. It was fantastic once I decanted it. I suggest you crack it open and taste a bit of it (make sure you scrape the mold aside though). It’s all up to your personal preference, and the alcohol smell is normal. You might even decant a portion and leave the rest to ferment a bit longer if you like.

Let me know how it turns out :)

By: dawn reid

dawn reid — Thu, 21 Oct 2010 17:39:34 +0000

greetings!
i have successful made sweet white miso (shiromiso) using the recipe from Wild Fermentation, and it is delicious! i’m currently fermenting a one year miso (it’s just over one year now) and it smells like sake (like alcohol)!
any suggestions? should i keep it fermenting?
thanks!
dawn

By: Black Cod Kasuzuke Recipe (cod marinated in sake lees) | Eating Japan!

Black Cod Kasuzuke Recipe (cod marinated in sake lees) | Eating Japan! — Thu, 30 Sep 2010 06:26:06 +0000

[...] 1 Tbsp miso (I used my homemade miso) [...]

By: Homemade Miso - Decanting Japanese shiromiso | Eating Japan!

Homemade Miso - Decanting Japanese shiromiso | Eating Japan! — Sun, 12 Sep 2010 18:03:58 +0000

[...] miso decanting time! Back in July, I showed you how to make your own homemade miso. I recently decanted my shiromiso and I wanted to post an update to show you the process I [...]

By: Miso broiled pork (butaniku no miso zuke yaki) | Eating Japan!

Miso broiled pork (butaniku no miso zuke yaki) | Eating Japan! — Wed, 18 Aug 2010 18:11:14 +0000

[...] 2 – Combine the marinade ingredients and mix well. I’m using my homemade shiromiso and the rest of my homemade [...]

By: How to make miso soup with sardine stock (Shiro miso no iriko dashijiru) | Eating Japan!

Sun, 15 Aug 2010 18:02:02 +0000

[...] learn how to make it, right now. *This is miso soup, just to clarify. This is what you make when your miso is done fermenting. Or you can just buy some miso from the store. You also need to start this recipe the night before [...]

By: Kim

Kim — Wed, 11 Aug 2010 02:22:43 +0000

Thanks. Here is what my search get me so far.
I have read up from The Book of Miso and gather this formula. 10 lbs soybeans crack and soak 24 hrs, then steam 5-1/2hrs; 10 lbs whole wheat roasted golden brown, then crack or grind ccoarsely, and mix with steamed soybeans and koji starter, incubate 3 days, mix twice during this time. Boil 3.4 gallon water, mix with 8 lbs salt. Mix koji with salt water, stir 1-3 times a day for the first week, then 1-3 times a week from then on. 6-12 months should be ready. If it’s hot, stir 3 times a day ect…
Now, that is general informations on making Shoyu, sounds very simple. I read from a few sources, but could not come up with a clear intruction like your miso recipes. I am looking for the details like: can you boil the beans instead of steam for 5 hrs? Or do you have to steam the wheat after roasted and cracked it? Or do you cover the top with cloths or plastic, or nothing? Can you ferment in the sun to speed up the process? The pictures of Shoyu companies don’t cover theirs. I emailed Gem cultures and asked to buy the recipes for making Shoyu, because they sale koji with instruction copy. If I can not get the recipes, I may just wink my first batch with the genral info I got. Will let you know how it turns out.

By: Mathias Purtlebaugh

Mathias Purtlebaugh — Tue, 10 Aug 2010 18:24:30 +0000

I don’t know off the top of my head… I’ve never made it. When I made aka miso a few years back, a natural side-effect of the process is the production of tamari, of which I got about a cup. Shoyu is something I’ve yet to try to make, but I will definitely look into recipes for it now! I’ll let you know if anything turns up :D