I ordered a yogurt maker called bear it looks deeper. I am just getting started using koji and anxious to try this recipe. One year wait is a long time, so speeding up the process is great. Thank you for the recipe.
Wow, this is so cool! How does it go so quickly using this method? Because of the consistent high temp? I guess miso is normally fermented at a colder temp? And in terms of food safety, I guess koji is happy with heat right? Very cool method, thank you for sharing!!
You can find reduced-sodium miso in store. Usually, white miso is a little less sodium. If you cannot eat reduced-sodium miso from the store, it is challenging to make miso yourself, I think.
If your miso is truly fermented, you will not get the bad aspect of salt but only its benefits (taste). Looking into Dr. Greger's video about it. The fermentation process eliminates the bad part of salt.
There is a similar video about fast misso making, made in 1 day at 60C temperature and it used just 4% of salt. I supose you can ferment in 3 days, like in this video , to get darker. Amazake is a non alcoholic drink made of fermented rice, and uses the same yeast used in miso, and is fermented at 60C for about 8 hours and uses no salt at all.
I wonder if this would work in a joghurt maker where you fill in boiling water. The pot doesn't touch the water, but if you change the water maybe 4x times a day you would have pretty constant heat as well. I ask because I have only one that works without electricity, but with hot water. What do you think about this?
@@Japanesecookinglovers :( well, that's just outright disheartening. I thought maybe I could somehow use the little bit of leftover miso I have to avoid spending 20 bucks for 400 grams of miso. yes it lasts a while but it's still 20$. and I know that doesn't sound like much but trust me in my country, you can live for 2 weeks on 20$ if you're frugal enough.
@@Dominik189 You have to ferment soybeans, and it is necessary ingredients is rice koji. It is only three ingredients to make miso: soybeans, rice koji, and salt. If one of them is missing, it would not be miso.
I saw a video about "miso" made without koji, so it was not true miso. It was slow fermentation (took months) and used soy, rice and salt in similar proportions to japanese true miso. The fermentation was not made by koji but from bacterias in the air and probably also bacteri presrnt in the soybean skin. The soy was washed souked in water for 12 hours, the water was changed and then let 3 days in water, to start fermentation. It was fermented soy & rice, but not true japanese miso.
You can smell the miso aroma. If it is dark brown like my video pictures , it’s ready. You should taste it and if it’s not satisfied, you can aged more in the machine. (I’m not recommending, though)
@@Japanesecookinglovers thank you for your answer. I used Koji rice and chickpeas for the recipe. It is a little brown and mor fluid that at the beginnen. At the evening finish the three days. I'll taste and smell to compare with other miso. I think miso is a great food!
@@Japanesecookinglovers I finished yesterday after 3 days, it smells like nuts (nutty) and alcoholic. The color is a little bit darker that at the beginnen. I put it in the refrigerator after mix it for the third time. Please, What du you think? Thank you!
Ah! I think you are saying when you mix regular miso with water into soybeans and Koji? if this is your question, you do not need to put regular miso. Put only water.
Im not asian but i simply adore Miso! Thank you for instructions on how easy miso can be made. I will have to try this
I've made this - very good 👍😊
Great! I'm making this, too! ☺️
I ordered a yogurt maker called bear it looks deeper. I am just getting started using koji and anxious to try this recipe. One year wait is a long time, so speeding up the process is great. Thank you for the recipe.
nice thanks for sharing watching from philippines
Thank you! My 3 qt Instant Pot has a yogurt maker function and it holds or fits the 4 cup Pyrex dish like the one you used. I am going to try this.
Hi ,one of my girl go college in Tokio and I love you people and today I wait for red rice for make miso shalom shalom
so you may visit her!
Thank you sister for your video!!!!
Love from Kentucky 🙏❤✌
Now im wondering,what would be the difference between this method and traditional one! We need to do experiment.
I have everything now to try this recipe. What quantity of each ingredient? Love this video. Thank you
Thank you! I will try this! Also, "Tomato" Japanese grocery in Marietta (Atlanta) is open!
Thx for the info
Thank you ! Can’t wait to try this out!
Thank you so much i am learning a lot from you on how to make miso.....
Thank you for your comment.
Thank you
I will try to make miso at home, 😊
Wow, this is so cool! How does it go so quickly using this method? Because of the consistent high temp? I guess miso is normally fermented at a colder temp? And in terms of food safety, I guess koji is happy with heat right? Very cool method, thank you for sharing!!
Thank you for your comment!
Love you approached, awesome
Love your channel ❤️
If I do not add some Miso, is it work anyway? My oven has Proof that is used to help doug rising. Can I use Proof instead of yogurt maker?
Can I use rice cooker in warm setting instead of yogurt maker?
Temae miso: the best.
Thanks Yuri 🙏🏻
Can you make it with less salt? I can't have storebought miso because the sodium is too high.
You can find reduced-sodium miso in store. Usually, white miso is a little less sodium. If you cannot eat reduced-sodium miso from the store, it is challenging to make miso yourself, I think.
If your miso is truly fermented, you will not get the bad aspect of salt but only its benefits (taste). Looking into Dr. Greger's video about it. The fermentation process eliminates the bad part of salt.
There is a similar video about fast misso making, made in 1 day at 60C temperature and it used just 4% of salt. I supose you can ferment in 3 days, like in this video , to get darker.
Amazake is a non alcoholic drink made of fermented rice, and uses the same yeast used in miso, and is fermented at 60C for about 8 hours and uses no salt at all.
What is “worm water”?? Thank you
It's a typo, " Warm Water." Thank you
Thank you so much !! I’m going to make it now .. thank you for sharing so generously ❤
is it not too salty？
I tried I think it taste gorgeous
Can you tell me what “worm water” is 😩
@@julia1234 It's suposed to be warm water.
How can I make miso paste into nutritional yeast?
I wonder if this would work in a joghurt maker where you fill in boiling water. The pot doesn't touch the water, but if you change the water maybe 4x times a day you would have pretty constant heat as well. I ask because I have only one that works without electricity, but with hot water. What do you think about this?
I do not know about joghurt maker, so it is hard to say.
Is there any alternative to Koji? Just asking since it's unavailable in my country.
No koji, no miso.
@@Japanesecookinglovers :( well, that's just outright disheartening. I thought maybe I could somehow use the little bit of leftover miso I have to avoid spending 20 bucks for 400 grams of miso. yes it lasts a while but it's still 20$. and I know that doesn't sound like much but trust me in my country, you can live for 2 weeks on 20$ if you're frugal enough.
@@Dominik189 You have to ferment soybeans, and it is necessary ingredients is rice koji. It is only three ingredients to make miso: soybeans, rice koji, and salt. If one of them is missing, it would not be miso.
@@Japanesecookinglovers Understood. Oh well. I guess I'll just have to be happy with what I can get. Thanks for taking the time to respond.
@@Dominik189 What are you going to use miso for? Where are you living? If I may ask.
does this miso taste similarly compared to what you would make in a cool temperature for 6-12 months?
Joe Face yes
koji is not available where i am from. is there a substitute for it. thanks
Sorry, no, you need Koji.
You can make your own koi. Look up on the web.
I saw a video about "miso" made without koji, so it was not true miso. It was slow fermentation (took months) and used soy, rice and salt in similar proportions to japanese true miso. The fermentation was not made by koji but from bacterias in the air and probably also bacteri presrnt in the soybean skin. The soy was washed souked in water for 12 hours, the water was changed and then let 3 days in water, to start fermentation.
It was fermented soy & rice, but not true japanese miso.
hi, I am doing your recipe of miso, today is the second day. How I know tomorrow that the miso is all ready?
You can smell the miso aroma. If it is dark brown like my video pictures , it’s ready. You should taste it and if it’s not satisfied, you can aged more in the machine. (I’m not recommending, though)
@@Japanesecookinglovers thank you for your answer. I used Koji rice and chickpeas for the recipe. It is a little brown and mor fluid that at the beginnen. At the evening finish the three days. I'll taste and smell to compare with other miso. I think miso is a great food!
@@Japanesecookinglovers I finished yesterday after 3 days, it smells like nuts (nutty) and alcoholic. The color is a little bit darker that at the beginnen. I put it in the refrigerator after mix it for the third time. Please, What du you think? Thank you!
Does it go to the fridge during fermentation?
Yes it will but slowly. I’m talking about when miso is done fermented in the machine and put them in the fridge.
thank you. i love it. is this ok if i dont have 13 gmiso in it ?
Hi TNT troll, I am sorry that I do not understand what is your question is. I want to help you if I can. Would you ask me again?
Ah! I think you are saying when you mix regular miso with water into soybeans and Koji? if this is your question, you do not need to put regular miso. Put only water.
yes. that's what i mean. thank you so much
How to add miso if you are trying to make miso
If you do not have miso, you don't need to add it.
Can I use a slow cooker and I'm using chickpeas instead of soybean . 🙂
I think so. Good luck! :)
I’ll try this but with chickpeas.
great, good luck!
Can you let me know how it turns out with chickpeas. 🙂
I got brown rice koji
♥️
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Your eyes are so shiny.
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