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Explore How to make miso from “moldy” rice 🍚👩‍🔬 with 638,540 views, 26,668 likes, and 255 comments. Experience the impact of this video content that has captured audience attention.

Homemade Miso Ingredients: For the Rice Koji: * 500 g uncooked white rice * 0.67 g koji starter (Hishiroku) For the Miso: * 500 g dried soybeans * 500 g rice koji * 200 g non-iodized salt * Reserved soybean cooking water, as needed Instructions Part 1: Make the Rice Koji 1. Rinse the rice and soak it in water for 12 hours. 2. Drain and steam for 1 hour until fully cooked but not mushy. 3. Let the rice cool to room temperature. 4. Sprinkle the koji starter evenly over the rice and mix thoroughly. 5. Cover with cheese cloth. Incubate at around 30–32°C (86–90°F) for approximately 48 hours. 6. Gently mix the rice after 18–24 hours and again after 30–36 hours to distribute heat and encourage even mold growth. Keep the rice temperature below 40°C (104°F). 7. The koji is ready when the rice is covered in a fluffy white layer of beneficial mold and smells sweet and nutty. Part 2: Prepare the Soybeans 1. Soak the dried soybeans overnight, approximately 12 hours. 2. Drain and cook with a pressure cooker for 30 minutes until extremely soft. You should be able to mash them easily between your fingers. 3. Reserve some of the cooking liquid and let the soybeans cool to below 40°C (104°F). 4. Mash the soybeans into a thick paste. Part 3: Make the Miso 1. Mix the fresh rice koji with the salt, breaking up any clumps. 2. Add the mashed soybeans and mix thoroughly. 3. Gradually add reserved soybean cooking water, 1–2 tablespoons at a time, until the mixture reaches a thick, moldable consistency. 4. Shape the miso paste into small balls with your hands, then firmly throw them into the fermentation container to remove trapped air pockets. 5. Smooth the surface and sprinkle a thin layer of coarse salt on top. Cover with a layer of parchment paper, followed by plastic wrap. 6. Cover the container and ferment in a cool, dark place for approximately 6–12 months. 7. Once the miso develops a rich aroma and deep umami flavor, stir it well and refrigerate to slow further fermentation.

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