How to make your own miso paste
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- čas přidán 15. 06. 2024
- Principles, techniques and recipes for making delicious umami rich miso's and amino pastes. In this video I'll take you through what misos are, how to to make them, the techniques, ratios and how to make variations and non traditional misos too.
Making your own misos gives you a whole new range of ways to add savoury deliciousness to your food and gives you creative options to add new flavours and depth to your cooking.
I cover both the core principles and traditional base method for making misos and how you can adapt that to work with other ingredients.
Miso Ratios are listed bellow.
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Video Timestamps -
00:00 What is Miso
1:00 Miso Principles
2:03 Koji
2:55 Protein Selection
3:40 Salt Content
4:24 Fermentation Time
5:36 Example Miso Ratios
6:12 Miso Technique
10:00 Further Reading
Key Miso Ratios for reference -
White / Sweet miso - 1 to 3 months fermentation
500g Koji
500g Protein (cooked beans, pulses or other protein rich product)
40g - 60g Salt (4-6% of protein and koji weight)
Red / Aged Miso - 6 months and over of fermentation
500g Koji
1kg Protein (beans, peas or other protein rich product)
180g - 210g Salt (12-14% of the total weight of protein and koji)
For the fermentation technique see the demonstration in the video.
OMG your channel deserve 10 million subscribers why it's underrated... You explain it so deeply and so simple way that even kid could understand whole process😮😊😊
Thank you so much
Thank you so much, that’s such a lovely compliment :)
Hi Eddie, i made a saltier miso in january, and i tasted it recently, it surprisingly resembles storebought japanese miso, im very happy. It's 9.5% salt pinto and chickpea with rice, and i made a split yellow pea barley one a few weeks ago, i will tell you about the upcoming results if you're interested, the color is a bit darker, i use a warm waterbath to store them since its cold, i used vacuum bags.
That sounds great! thats good to know your higher slat miso is tasting good already too, with the higher salt the fermentation / flavour development will be a bit slower but more savoury than with the lower salt misos, if its good already it should just keep getting better over the next few months. All sounds ace and yes please do keep me updated, I love hearing about this stuff. Cheers
Thanks for the kind words, i sure will then. Yes i plan to use it in the summer, but i plan to let the half of the batch go even further. Take care!
Great video! Jeremy Umansky is an old friend, taught me how to forage, love what he’s done for koji
Thank you. I loved Jeremy's book, really fantastic and I've seen a few talks from him I really enjoyed! Really inspiring interesting guy :)
As a spirulina farmer looking for ways to add flavor, this is fascinating, thank you!
Oh great. I have more on that blue algae miso & how I use it coming soon
Fascinating! Thank you for the detailed and understandable information. Will try to do this at home. Just started fermenting 6 months ago. So still learning. As a vegan, for lots of dishes miso is used. So this could help my wallet.
Love the Alembic in the back,Amazing video ,thank you.
I would love to see a video on some of your smaller batches, like the ones with elderflower. Specifically your technique in the vacuum seal bags, do you open them to empty the liquid in between?
You're speaking my language Eddie 🪷❤️🍃
Great video! Thank you so much for sharing.
Thanks for watching!
Thank you for this video, so full of insights! I will definitely try your recipe.
Thanks :)
Everything you make Chef is amazing. We waiting for you back in Greece for another great seminar😊👏
Aw thanks, I'd love to come come back to teach in Greece again, hopefully I will find time in the next year or two
Wow, this is just an excellent video from start to finish
Thanks so much :)
So glad I visited! Well presented. Love Miso....want to make my own.
You should!
nice vid mate. i usually blend the dried koji to get koji flour and then mix it with the beans.
Ah nice, I like that idea. Are you using fresh koji too?
I'm from the south and seeing all the different ingredients you've tried has made me determined to try grits (I imagine it would work similar to the masa) and peanuts. Boiled peanuts are one of my favorite things ever and I feel like people don't give them a fair chance since they are used to peanuts being a sweet food, but they are beans and cook like beans.
Last year,I first time make miso at home. I also made another 8kg miso last December and this is very kanjikomi☃(prepared in wintertime and best to eat in autumn).
❤️
Yup
Terminei de escrever também dei meu link quero aprender fazer o misso muito tempo,Brasil
Love the video!! I’ve been wondering how to start a popcorn miso should I treat it as bread and blend it to almost grain size?
Yes I think that sounds like a good approach, and you will need to dampen it with some water.
I would suggest soaking the popcorn in water for maybe 30 min, the strain it, then squeeze out as much water as possible so the popcorn isn’t wet, just re-hydrated, then pulse in blender and the proceed with the method :)
Im about to experiment with cocoa nib miso. Koji alchemy book talks about it but I couldn’t find an actual recipe. I’m using potassium carbonate in order to make the nibs less acidic so the koji doesn’t die/ so it works. I’m basically Dutch processing them. I’m going to use this video and it’s ratios for the experiment, thanks!
I’d love to hear how it comes out, I hope it’s great, please let me know
The protein in your ratios, is it the weight of the dried ingredients or after soaking? I'm very in love with miso and want to give it a try. Love all of the colors of your misos!
Hi, thanks :) Yes the protein weight is for the cooked prepared protein. I hope it goes well :)
Thank you so much! 😇
Fascinating video Chef!!! I was wondering how would you cook the pumpkin seeds for its miso. Also, what did the by product tamari of your pumpkin seed miso turn out like? Thanks
Hi, I roast the pumkin seeds to help give them a lightly toasted flavour.
This miso produces less Tamari as it is shorter fermented but the oil that comes from it / the pumkin seeds is delicious too.
@@EddieShepherd Thanks! Will be giving this a good soon!
Another great video!. Instant like... when the crispy fruit paper recipe chef ????🙏
hi, thank you! I haven't filmed the fruit 'glass' recipe yet but it is on my list, I have a few more ready to put up here first so maybe in the autumn :)
@@EddieShepherd 🙇♂️
Greetings Eddie from the United States. I used black soybeans and soybean koji to make black "Hatcho" Miso, I will follow up in two years to let you know how it turns out 👍
Oh cool! Yeah I’d love to hear how it comes out 🔥
Just curious. How do you use hatcho miso for your cooking? Unless you are a Nagoya food mania,not so many miso fans tend to use the black miso. Its usage is limited.🤔
@@lemoncake3824 Great question since Hatcho miso is a little bitter and cloying in its original state. The flavor opens up beautifully when you mix equal parts hatcho miso, mirin and honey when it is used in a sauce. Eddie may have a few ideas as well
So if I have to make any vegetable amino paste should I steam them lightly to extract their sweetness and to make it soft
When Fermenting your Miso in a vacuum-sealed bag, do you need to worry about anaerobic bacteria or air for any part of the ferment? Thank you!
The miso can ferment happily without oxygen, there's two main things going on during its fermentation - enzymes from the koji breaking down protein into amino acids and then the bacteria fermentation which happens without oxygen and changes slightly throughout the miso's stages. Your key safety measure is using enough salt, if you follow my ratios & method I give here you you are well within the safe zone and lim icing the misos exposure to oxygen is another safety measure - thats one of the reason it is packed tightly in jars in traditional fermentation and then any exposed areas covered generously with extra salt. The vacuum packing simplifiers this and makes it more practical for small test batches :)
@@EddieShepherd Thank you!
Thank you for the video! when you mention the ratio of koji to beans, are you referring to the weight of dry beans or cooked beans?
Hi, the measurements are for the weight of the cooked beans :)
Eddie:I was wondering if the low salt content miso of about 4% in the video would spoil if fermented at room temperature for a long time. I made miso with 13% salt content last year with great success, and made miso with 9% salt content this year. I'm planning to make low-salt miso with 3-6% salt content, but I'm worried about spoilage, so I'd like to learn from your experience.
Thank you very much!
Hi, so I would advise not to go lower than 4% salt. 4% salt is safe and you shouldn’t get any spoilage at room temperature over periods of up to about 6 months. Lower salt misos like this, around the 4% mark are designed for shorter, faster fermentation and produce, lighter coloured, slightly sweeter misos. If you want to make longer fermented misos, over 6 months, I would recommend using a higher salt percentage. I hope that helps
The algae paste looks absolutely beautiful great idea.
How long did you ferment the pumpkin seed one? In Noma they said there is a risk of it getting rancid so I am curious how long you let it go.
Thanks. Yes the pumkin seed miso is shorter fermented because of the oil content of the seeds. I do it for just three weeks, I make it a slightly wetter miso by adding some 4% brine. It is one of the quickest miso's you get to try your finished product and I found it worked well as one to add other flavours into (one option being to infuse / flavour the added brine)
@@EddieShepherd flavoring the brine sounds amazing I'll have to try that sometime. Thanks!
Thank you for sharing this informative tutorial video on How to make your own miso paste. After watching your video, I have two questions to ask and hope you will find some spare time to address them.
1. Can you make more Miso from Miso paste using more soybeans sans Koji?
2. Can you reverse engineer this process, i.e. making Koji from Miso paste?
Cheers.
Hi Thanks for your comment and question. Unfortunately the answer to both questions is no. You cant make more miso just using old miso and soybeans - you need koji added to each batch to break down the soy beans / protein. And also unfortuately no you cant reverse engineer this and make koji from miso - you can collect koji spores from a fresh batch of koji and then use that to inoculate more rice and make more koji - but I would not recommend that as a starting point until you are quite experienced in making koji.
@@EddieShepherd Thank you for your quick response with an excellent and succinct explanation.
Fantastic video! Has made me curious to try making it myself! One question I have... If you are using the jar method, does it release a lot of smells into the air seeing that it's not airtight? My partner is super sensitive with smells in the air and might not love it, ha.
I hope you give it a try. I have never thought of the fermenting miso as having a very strong smell. It’s not like making kimchi etc which are very noticeable. I think if you can put it somewhere slightly out of your every day very used space it should be fine :)
If you vacuum pack the miso do you need to open it regularly? Is it better to keep it away from air?
You want to keep air away from it so keep it sealed unless the bag inflates dramatically and you need to release some gas and re-vacuum it :)
Will it work with Fava beans? Cause it has like 8gr or protein per 100g
hello, can u share to me the pH, salinity and the brinometer reading.thank you
Hello Eddie, this is a perfect timing as I`m soaking my soja for my first miso paste. Could you show more details of those variations of miso paste you are talking about in the video? Are you as well a natto fan?:)
Aw great. Yes I’m working on a video that will cover some of the more unusual misos soon.
I’ve never worked with natto really but I’m very interested to try
@@EddieShepherd Give it a try:) It's a fast process and takes more or less, same time as Koji rice. It's less demanding on the parameters. I would love to see what you can developpe to pull up the flavours.:)
@@tadeuszzasepa3285 ok I’ll defiantly look into it
I find it interesting that you suggest 4-11% salt but I see some other recipes calling for 20%+. I recall reading that past a certain percent will kill good bacteria from fermentation. But I’m also reading that Koji wants no bacterial growth while doing its job so perhaps that’s why those recipes call for higher salt %? Those recipes also use nearly double the weight of koji to protein.
Hi @Eddie Shepard
I have a silly question to ask about the salt that you are adding to the top...
Is this in addition to the salt that you add to achieve whatever salt percentage you want, or do you save some of the salt back?
Also, about how much salt would you say that you are adding to the top of your miso paste?
hi, sure no problem - so the salt on top is extra on top of the salt listed in the recipe for making the miso paste. The extra slat on top is as an extra safety measure, there isn't an exact amount to use, I go for a thin but consistent layer over the top. You can scrape this off and disgard it when your miso is ready, but you still dont want to go too crazy with the amount :)
What do you think about using half soy bean and half butter bean or a mix of 3 proteins with say split yellow pea as well? thanks
You can definitely do butterbeans, just make sure not they aren't to wet a mix, you could dry them out a touch in a low oven if they feel to moist. I haven't done mixxes of different beans in one miso I dont think but I cant see why you couldn't if you follow the key principles
👍
Requesting clarity. When you presented the weights of the protein and koji, was that dry weight or hydrated weight? When you're calculating the salt to use, is that a percentage of the dry weight of the other ingredients or hydrated weight? Regarding the salt that was sprinkled on the top of the miso, was that part of the salt that was calculated for the recipe, or in addition to the salt that was already incorporated? You advocated using natural salts; can you use varieties like Hawaiian red clay salt or black salt, Celtic gray salt? Can you use smoked sea salt? Does the grain size of the salt make a difference?
Sure, I'll do my best -
All the weights are for the finished fully prepared ingredients - so for protein that is it cooked or in its ready to eat form, for koji that is fresh or rehydrated if you started with dry.
Salt is calculated as a percent of the prepared ingredients - cooked protein, ready to use koji. .
The salt on the top of the miso before the weight is placed on top is extra additional salt.
You can use different salts like the ones you mentioned if their flavour works with your ingredients. They should all work and the grain size should not matter, just bear in mind if they a wetter / damp salts you might need a little more to ensure a safe salt level as the percentages are given for dry salt with no water content in that weight.
*spirulina* 💡ooooh Was not expecting that
Nearly passed me by Did you only have to lightly mist to hydrate it enough?
And so what about chlorella? Would love to see the processing again & a comparison of those two
The visuals alone
I've been wanting to try sesame for the bright white & seperately black colouration
Cannellini or maybe broad beans also for the bright white
Red dahl for a brightish orange?
Thought that deep purple hue in your line up was from forbidden rice Or maybe ube or purple sweet potatoes
Would that work do you think? The natural sweetness will surely have to explode especially with all that starch Then the salt & umami Sounds intense
Would love to see it all! TY for your work & sharing it 🫶
Aw thanks. Yes I have a video on the blue algae miso and the dish I use it for coming soon. I think it’s always a great idea to make small test batches and taste them, somethings seem to work better than others but often tasting is the only way to know for sure. But that’s all part of the fun too :)
Anyway you are going to part with the masa paste? I can’t find a recipe anyway and am very interested.
Hi, Yes I made a video about how to make masa here - czcams.com/video/PdJCzKf5LGE/video.html
I have a question. Can we apply this process to a dip? For example, can we create a amino paste out of cooked eggplant, tomato, onion, and red pepper. The consistency is like a dip. Not totally smooth, kind of like a wet hummus. I have been researching but hard to find clarity.
The problem you might have with that is the water content. You can absolutely make miso / amino pastes with a range of ingredients - things like squash or pumpkin miso are great for example, or mushroom miso's, Aubergene (egg plant) is quite high in water, it might be necessary to cook it in such a way as to reduce that water content, and any amino paste you make will be a dit think and quite salty to serve on its own as a dip. For the fermentation to be safe you need a low enough water content and a high enough salt content. I think your best bet would be to make an amino paste following the guidelines I give here, then use that amino paste along with some other ingredients to make a dip, that way you can add your higher water content ingredients separator to and after the amino paste has been fermented, and you can also get a salt level which would be more palatable. I hope that helps
Wondering if soya source be replaced with koji?🙄
your video is stunning, especially the blue algae miso.... so, i was wondering do u use powdered blue algae or real blue algae cause i can't find much information about it
Hi Grace, so I will have a full video about the blue algae miso and the dish I make with it coming in a few weeks time, its just finished so it wont be the next video but maybe the one after that :)
Hi Eddie, I am gona start to do it... as on my experiment i want to try to separate into 3 samplers : one normal, another a part in a little pot with humebosi vinegar and another with Brottrunk Pauer Essence. What do you thing about that addings? wich % do you thing for... It's okey to add a vinegar for the fermentation? is another fermentation , I have powerfool intuition.... on ...
You shouldn’t add anything like vinegar to the miso at least until after it has fermented and then you could experiment with what you might want to do with it. Making changes to it than the ways to add flavour that I cover in the video could affect how it fence and in a worst-case scenario could even make it dangerous to consume if it hasn’t fermented in a predictable controlled way.
When figuring out the weight for your salt, is it supposed to be based on the dry weight of the protein that you use or the weight of the protein once fully hydrated?
Hi, the weights are for the finished prepared protein, so with beans for example it is for the cooked beans
@@EddieShepherd I'm real glad I asked. Thanks for the response. Now I just have to find something else to do with the way too many beans I hydrated. Lol.
I got to ask, what is your experience with barley koji? Also could you share your recipe for pumpkinseed miso? Im so curious 😅
Hi, I havn't done much with barley koji, I know a lot of people love it, I decided to stick with the traditional rice version because I get some gluten-free guests visiting for the tasting menu and its useful to be able use the rice koji for everyone (barley contains gluten) and because I use the rice koji for techniques like amazake etc too where I want the rice koji flavour. I like the idea of barely being a more local ingredient to use though and I know a lot of restaurants in the UK and Scandinavia go for that option
@Eddie Shepherd I ordered some barley koji, will report back in 6 months😅 Either way, thanks so much for the reply, you gained a new subscriber!
@@EddieShepherd it has officially been one month, my miso babies are doing good, will update you when I decide to finish the fermentation process I'm aiming for three or four months
@@jadeburns4429 Amazing, cant wait to hear how they go
Hi there! I'm sort of obsessed with all things koji thanks to you! In August, I started making miso, and I wanted to ask some questions after I just checked my progress with one of my batches. I did see some mold along the edges, and I just scraped it off. I'm hoping that it's still safe. I can send pics if you'd prefer. Also, it doesn't seem liquidy enough. It still seems pretty dry and the beans are still pretty solid and chunky (although they were in itially processed in a food processor). Any advice would be greatly appreciated!
Hi, aw thanks, I hope you are enjoying your fermentation journey. Did you salt the top of the misos? That can both help stop anything unwanted growing on the top but also will dry out some of the moisture helping to form a layer of Tamara on the top. How fine did you you process your beans do you think? They do want to be quite fine. It is always a bit tricky to diagnose any issues not in person but if you'd like you are welcome to send me over a couple of pics and. I'll take a look - my social media links are in the video description, also so long as it is just for personal consumption smell and taste can guild you a fair amount. It sounds like you have a couple of batches on the go too which is a good idea I think, its less upsetting then if you do decide you need to get rid of one but also gives you some to compare and contrast.
Thanks for replying! I'll send some pics to your social media account. Yes, I salted the top, and it seems it was only growing on the very edges of the recipient where there were some air bubbles between the weights and the mixture. In the pic you can see how fine it is, and yes I have garbanzo, lentil, soy, and black bean!@@EddieShepherd
HI Eddie, just wondering where you bought your wide mouth jars? Cheers!
Hi Huw, I looked for wide mouth cookie jars online. You dont need the lids but you should be able to get good size food suitable glass jars listed as 'cookie jars'. Hope that helps :)
@@EddieShepherd Thanks Eddie, that's great!
Is the little pkg in those spicy chicken ramen bowls that say soup starter. Is that miso paste. It’s a dark caramel color that s taste like onion , carrots and like a chicken base and it is a little oily .
They are probably a mix of concentrated miso stock and soy sauce I would think
Is the weight ratio for the protein dry or wet?
Cooked / ready to eat protein
Hi! About the vacuum bags, can you do big batches in vacuum bags as well?
Is oxygen not important at all?
Do you notice any difference in the vacuum sealed ones to the jar ones? (which one do you prefer? i know you talked about the small batches but im just curious)
(some more questions)
I saw in a video that Sandor Katz calculates the salt to the dried rice and beans, do you think yours is more reliable since you figured this out for yourself?
And one last thing, is koji fungus itself dead in the miso, does salt kill the fungus and leaves the enzimes behind?
Thanks in advance!
I tend to only do small test batches in vacuum bags. Generally I find it’s a good way to do small tests but I prefer to use jars for bigger batches. The jars are more sustainable and easier for bigger batches I find, but it would be possible to do them in vac bags a just limited by the bags size really.
Overall once a recipe is tested I prefer jars
Thanks for the reply, was just curious, cus you gotta weight it to prevent mold formation, and its more convenient to use a vacuum bag for that i thought.
@@topdawg4645 definitely for small batches it’s really convenient. If I had a bigger vacuum machine it might be more practical for larger batches too, but whichever fits how you work best really
I know you work in restaurants so thats why, i just bought a vacuum sealer today which has a long bag in it, maybe try to use not a wide mouth one but a very long one? Well i guess i should'nt be the one telling you, but for me, i think these kinda smaller batches will be great in vacuum bags (1kg) and imma do longer and shorter ones. Thank you!
@@topdawg4645 yeah let me know how they come out. The beauty of it is the huge range of possibilities and different versions you can try
So it's like Sauer Kraut but with beans. Man, fermentation is interesting.
What do you use that still for?
Distilling. I’ll have a video on the copper still soon :)
How does the miso smell during the fermentation? mine smells a bit like compost. is that bad or normal?
Its hard to know without seeing it and it can vary with different ingredients but compost smell doesn't sound right. I should not smell damp or mouldy. It should have some aromas of fermentation but also smell a little bread or of light roasting I would say. Again this can vary a lot between batches but a damp smell doesnt sound correct
@@EddieShepherd thank you for the answer. smells are hard to discribe... it does not smell rotten, more like alcohol maybe. i think it was a bit too wet when i started it a month ago... it basicly still looks the same...
I have my miso of 4 months under fermentation. Mine smelled like bread dough first and now releases soya sauce aromas.
How did the masa turn out?
Delicious, lots of the beautiful masa flavours, toasted corn & the aromas from the Nixtamalisation. It also has a sweetness as the koji converts some of the starch to sugars.
Great to use for savoury or sweet applications
Can you use chickpeas to make this Miso?
Hi, yes you can, chickpea miso works well
I seen you used really carb rich bases like masa, it makes me wonder has anyone experimented with a rice based amino paste?
I’m sure they will have. I’ve make miso with old bread - roasted & partly rehydrated which worked great, and masa as you mention.
I would look at the noma book or koji alchemy as they’ve both done a lot of interesting unusual miso’s
@@EddieShepherd Will do! Thanks for making such a cohesive video and sparking my curiosity.
What about turning something inedible (for humans) like grass/ wild grass seed in to amino paste? Is this possible? I like the sustainability aspect to making use of an otherwise inaccessible food source...
There might well be cases where that’s possible, I’m sure people will have studied it but it’s outside my area of expertise unfortunately.
You can absolutely use it to make things that might not be normally seen as delicious into sonetikng luxurious though, Noma’s work with making ferments with crickets etc springs to mind
How do you make Koji?
Hi, I made a video showing how to make Koji here - czcams.com/video/iNzih0AllyE/video.html
- Can you make miso with shrimps? Or anshovises, squids, bonito? Knowing that you will steam them
- can you smoke them dry completely to add smoke flavor , after that you steam them so that you add moisture.
- And 3 rd question, if the answer is yes, can we make miso with whole shrimp, because the carcass has a lot of flavor thank you for your time
I do plant-based food so those aren’t ingredients I work with, I’d have a look at the Noma guild to fermentation for more information of fermentation with things like shellfish
@@EddieShepherd thank you for your replie
Interesting, but quite a palaver.
Great info but background music is annoying/distracting
Hello Eddie😀⚗🧪.Season of fermentation is approaching in northern hemisphere. It is a great mystery why you haven't picked up "tempeh" in your channel ever before although you are very familiar with superfoods🧐. Someday pls show made-by-Eddie tempeh to us💗.
Yes tempeh would be a cool thing to look at for the future for sure