Easy Homemade Miso味噌

Wash and soak beans for 18 hrs

Bring water to a boil. Initially, heat at max

When overflows, reduce heat, cook for 3 hrs

Put beans into strainer and cool

Put beans into plastic bag and smush it by hand

Mix raw rice koji and salt, add above bean paste, mix well

Put bean balls into container, make sure no air gets in

Flatten the top of miso paste

Stick wrap on top to prevent spoiling

Wrap container with plastic bag

Prevent sun light, store in room temp.

for about 10 months to a year for aging.