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Homemade Miso Paste
Homemade Miso Paste

Before you jump to Homemade Miso Paste recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

Most of us believe that comfort foods are bad for us and that we should stay away from them. At times, if your comfort food is made of candy or other junk foods, this holds true. Soemtimes, comfort foods can be very healthy and good for us to eat. There are some foods that actually can improve your moods when you consume them. When you feel a little down and are needing an emotional boost, test out some of these.

Grains can be excellent for overcoming a terrible mood. Quinoa, millet, teff and barley are all truly great for helping increase your happiness levels. These grains fill you up better and that can help you with your moods as well. Feeling hungry can actually make you feel awful! The reason these grains are so good for your mood is that they are not difficult for your body to digest and process. They are simpler to digest than other foods which helps kick up your blood sugar levels and that, in turn, raises your mood.

Now you can see that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try a couple of of these hints instead.

We hope you got insight from reading it, now let’s go back to homemade miso paste recipe. You can cook homemade miso paste using 8 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to prepare Homemade Miso Paste:
  1. Provide soy beans
  2. You need Kouji
  3. You need Salt (see note below on how to calculate the exact amount)
  4. Prepare Tools:
  5. You need bucket or container that can hold 3 liters
  6. Provide sturdy and clean plastic bag that is big enough to line the bucket
  7. Take weight for weighing dough miso
  8. Use inner lid that can fit inside the bucket - it will be used to put on top of miso to hold the weight
Instructions to make Homemade Miso Paste:
  1. You should wash soy beans, and soak soy beans about 14~24 hours. Use 4 times the amount of soy beans for the soaking water.
  2. After soaking, soybeans look like this.
  3. Boil the soybeans in plenty of water for about 4 hours.
  4. When you can easily mash a soy bean between two fingers, it's done! Next you should mash soybeans very well.
  5. The soybeans look like this after mashing.
  6. After mashing, weigh the miso so you can calculate exactly how much salt to use (next step)
  7. Add the weight of soybeans by the weight of koji (here it's 500 g). Multiply that number by 0.12, then divide by 0.88. - - Salt = (weight of mashed soybeans + weight of koji) x 0.12 / 0.88
  8. Set aside 10% of the salt for sprinkling on top later on. The remaining 90% will be mixed with the koji in the next step.
  9. Mix the koji and salt well. Then mix in the mashed soybeans very well.
  10. Make miso-dama - it means miso ball! Make miso balls by tightly squeezing the mix in the palms of your hand. They should be firm and not fall apart.
  11. Put the balls in a big container lined with a clean plastic bag, and "punch" your miso down! You need to punch out the air, so make sure it's smashed into the container very well with now air pockets.
  12. Make the top of the miso level.
  13. Sprinkle with a little salt.
  14. Wrap an "inner lid" with plastic wrap and put on top of the miso paste. I used a round plastic piece the same size as my container.
  15. Put a heavy weight on top.
  16. Wrap up and close the plastic liner bag so it's inside the container. Cover the container with a lid and say good night! See you next year! It takes one year to finish fermenting, but you should check your miso after summer. If your miso smells bad, you should remove any mold and mix up miso! Smash it back down again, put the weight on and finish fermenting.

Miso paste is nearly always made with fermented soya beans, and is a staple of Japanese cooking. Its ultra-savoury, umami flavour gives all sorts of dishes a lovely depth. You can make miso paste at home using all-natural, organic ingredients with a few hours of prep and a few months If you've ever wanted an alternative to store-bought miso paste, this recipe is for you. Made from fermented soybeans, miso paste is a Japanese ingredient that's found a lot of use in kitchens due to its versatility. High in both protein and vitamin content, it's a great way to add a distinct.

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