How Is Traditional Miso Made?
Traditional miso is made by fermenting a mixture of soybeans, koji (a type of fungus), and salt for several months to several years. First, the soybeans are soaked and cooked until softened, then mashed into a paste. Next, koji spores are sprinkled onto the warm soybean paste and allowed to grow until a thick, white mold forms. Finally, salt is added to the mixture, which is then packed into a crock or barrel and left to ferment. The length and method of fermentation will depend on the desired flavor and texture of the final product. The result is a thick, flavorful paste that can be used in a variety of dishes.