Step 1

Wash the dry soybeans under running water until the water become clear.

Step 2

Soak the washed dry soybeans for over 18 hours

Step 3

After over 18 hours have passed, drain the water and place the soaked soybeans in a pressure cooker. *1

Step 4

Add enough water to cover the soybeans, lock on the lid in place and select pressure cooker. *2

Step 5

Set the timer to pressure cook for 5 minutes. When the 5 minutes is up, let the pressure come down naturally.

Step 6

While the soybean is being cooked, place salt and koji in a mixing bowl and combine them well and set aside.

Step 7

Pick one bean and check if you can squish the bean with your finger tips. If it can be squished, it is the right softness to mash.

Step 8

Mash the cooked soybean. I used a stand mixer with a mincer attachment, but if you don't have it, just use a potato masher and mash them finely.

Step 9

Place the mashed soybean in a large mixing bowl while it is still hot and add koji and salt to the bowl. *3

Step 10

Mix them well with your hands and add some liquid if necessary. I add about 1/2 cup of liquid.

Step 11

Make the mashed soybeans into baseball sized balls.

Step 12

Slam the mashed soybean mixture balls into a container that is going to be used for fermenting 2-3 balls at a time and press them compactly in order to let any air bubbles out. Repeat the process until all soybean balls are compressed into the container.

Step 13

Smoothe the surface and wipe off any soybean mash from the container.

Step 14

Sprinkle salt to cover the surface.

Step 15

Place 20% of the mixtures weight over the salt sprinkled surface. I used salt in a ziplock bag. *4

Step 16

Cover the container with cling wrap and place a lid.

Step 17

Store the container in dark and cool place for at least 3 months. Write the date prepared on the lid.

Step 18

After 3 months, open the lid, remove the weight and turn the mixture with an wooden spatula.

Step 19

Smooth the surface again and place a cling wrap on top.

Step 20

Place the container back to a dark and cool place for another 2-3 months.

Step 21

After 2-3 months, transfer the container to a cooler place like the fridge in order to stop the Miso from over fermenting. *5