How to make Miso #dinnereasy #quickandeasy #dinnerrecipe #lunch #amazingappatizer

Miso is one of the basic elements of Japanese cooking. It is a notable aged nourishment worldwide and can be bought from grocery stores. Despite the fact that it is as yet hard to get elements for cooking Japanese dishes for some who live outside of Japan. Miso is really simpler to make than you might suspect.

Miso is a customary and basic topping of numerous Japanese dishes. It is a significant piece of Japanese food. Miso is an aged nourishment and it is characterized by the fixings, shading, or taste. By fixings, there are three sorts, rice (kome miso), beefy (mugi miso), or beans (mame miso).

Sikyo miso on the left is Kyoto's uncommon sweet miso and it is frequently utilized for coating fish and meat when flame broiling. Those dishes are designated "Saikyo yaki" and are acclaimed in Kyoto.

Kinzanji miso is Wakayama prefecture's (the place I am from) unique sweet eating miso and this is my top pick. This glue isn't for making miso soup or anything besides for eating it for what it's worth. It contains different fixings like ginger, eggplants, and Shiso leaves. I purchase this each time I return to my old neighborhood. (directly on the photograph above)

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Ingredients

• 200 g dry soybean
• 450 g rice koji
• 130 g salt
• 1/2 cup the water soybean cooked in
• 2 tbs salt for sprinkle

Instructions

1. Wash the dry soybeans under running water until the water become clear.
2. Soak the washed dry soybeans for over 18 hours
3. After over 18 hours have passed, drain the water and place the soaked soybeans in a pressure cooker. 
4. Add enough water to cover the soybeans, lock on the lid in place and select pressure cooker. *2
5. Set the timer to pressure cook for 5 minutes. When the 5 minutes is up, let the pressure come down naturally.
6. While the soybean is being cooked, place salt and koji in a mixing bowl and combine them well and set aside.
7. Pick one bean and check if you can squish the bean with your finger tips. If it can be squished, it is the right softness to mash. 
8. Mash the cooked soybean. I used a stand mixer with a mincer attachment, but if you don’t have it, just use a potato masher and mash them finely. 
9. Place the mashed soybean in a large mixing bowl while it is still hot and add koji and salt to the bowl.
10. Mix them well with your hands and add some liquid if necessary. I add about 1/2 cup of liquid. 
11. Make the mashed soybeans into baseball sized balls. 
12. Slam the mashed soybean mixture balls into a container that is going to be used for fermenting 2-3 balls at a time and press them compactly in order to let any air bubbles out. Repeat the process until all soybean balls are compressed into the container. 
13. Smoothe the surface and wipe off any soybean mash from the container. 
14. Sprinkle salt to cover the surface.
15. Place 20% of the mixtures weight over the salt sprinkled surface. I used salt in a ziplock bag. *4
16. Cover the container with cling wrap and place a lid.
17. Store the container in dark and cool place for at least 3 months. Write the date prepared on the lid. 
18. After 3 months, open the lid, remove the weight and turn the mixture with an wooden spatula. 
19. Smooth the surface again and place a cling wrap on top. 
20. Place the container back to a dark and cool place for another 2-3 months. 
21. After 2-3 months, transfer the container to a cooler place like the fridge in order to stop the Miso from over fermenting. 

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Source : bit.ly/2WpIL01