MISO RECIPE FORMULAS

From Miso, Tempeh, Natto & Other Tasty Ferments by Kirsten & Christopher Shockey


These formulas are designed to serve as a guide for modern miso experimentation. While a more modern guide, it honors the traditional fermentation principles of the four basic miso ingredients: cooked legumes, koji, salt and time. You'll notice the shorter fermentation times call for more koji and less salt, where as the longer you age your miso, the more salt is needed to keep it fermenting properly. Experiment with different legumes (chickpeas, cranberry beans, etc) and koji (like barley koji or rice koji)



SWEETEST AND SWEET MISO FORMULAS


DRY LEGUMES: 1 pound per about 3 quarts of finished miso KOJI: 3 times the amount of legumes SALT: 4.5% of the total weight of legumes + koji (for sweetest);

6% of the total weight of legumes + koji (for sweet) TIME: Age for 2–3 weeks for sweetest, or 2 months for sweet


Example: For about 3 Quarts of Sweet Miso

  • 1 pound (450 grams) dry legumes

  • 3 pounds (1,350 grams) koji

  • 1/3 cup plus 1 tablespoon (108 grams) salt

Let’s do the math:

Sweetest: 450 (grams of legumes) + 1,350 (grams of koji) = 1,800 grams ---> 1,800 × 0.045 = 81 grams of salt

Sweet: 450 (grams of legumes) + 1,350 (grams of koji) = 1,800 grams ---> 1,800 × 0.06 = 108 grams of salt

MELLOW MISO FORMULA


DRY LEGUMES: 1 pound per a little over 2 quarts of finished miso KOJI: 2 times the amount of legumes SALT: 10% of the total weight of legumes + koji TIME: Age for 6 months

Example: For about 1 1/4 Gallons of Mellow Miso

  • 2 pounds (900 grams) dry legumes

  • 4 pounds (1,800 grams) koji

  • 1 cup (270 grams) salt

Let’s do the math: 900 (grams of legumes) + 1,800 (grams of koji) = 2,700 grams ---> 2,700 × 0.10 = 270 grams of salt

MEDIUM MISO FORMULA


DRY LEGUMES: 1 pound per about 2 quarts of finished miso KOJI: Same amount as legumes SALT: 12% of the total weight of legumes + koji TIME: Age for 12 months

Example: For about 2 Gallons of Medium Miso

  • 4 pounds (1,800 grams) dry legumes

  • 4 pounds (1,800 grams) koji

  • 1 1/2 cups plus 1 tablespoon (432 grams) salt

Let’s do the math: 1,800 (grams of legumes) + 1,800 (grams of koji) = 3,600 grams ---> 3,600 × 0.12 = 432 grams of salt



SALTY MISO FORMULA


DRY LEGUMES: 1 pound per about 1 3/4 quarts of finished miso KOJI: Half the amount of legumes SALT: 16% of the total weight of legumes + koji TIME: Age for 24 months

Example: For about 2 1/2 Quarts of Salty Miso

  • 1 1/2 pounds (680 grams) legumes

  • 3/4 pound (340 grams) koji

  • 1/2 cup plus 2 scant tablespoons (163 grams) salt

Let’s do the math: 680 (grams of legumes) + 340 (grams of koji) = 1,020 grams --->1,020 × 0.16 = 163 grams of salt



Making of homemade miso