📝 About This Recipe
Known for its delicate sweetness and creamy texture, Shiro Miso is the gentle soul of Japanese ferments. Unlike its darker counterparts, this 'Sweet White' variety uses a higher ratio of koji to soybeans and a shorter fermentation time, resulting in a buttery, floral profile. It is an indispensable pantry staple that brings a sophisticated hit of umami to everything from classic soups to modern glazes and desserts.
🥗 Ingredients
The Legume Base
- 500 grams Dried Organic Soybeans (high-quality, non-GMO preferred)
- 2 liters Filtered Water (for soaking)
- 3 liters Fresh Filtered Water (for boiling)
The Inoculant
- 1000 grams Rice Koji (dried or fresh rice grains inoculated with Aspergillus oryzae)
Seasoning and Preservation
- 200 grams Sea Salt (non-iodized, fine grain)
- 1/2 to 1 cups Soybean Cooking Liquid (reserved from the boiling process)
- 2 tablespoons Extra Sea Salt (for topping the crock)
- 2 tablespoons Shochu or Vodka (for sterilizing the equipment)
👨🍳 Instructions
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1
Rinse the soybeans thoroughly under cold running water until the water runs clear. Place them in a large bowl and cover with 2 liters of filtered water; let them soak for at least 12-18 hours until they have doubled in size and are plump.
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2
Drain the soaking water and transfer the beans to a large heavy-bottomed pot. Add 3 liters of fresh filtered water and bring to a boil over high heat.
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3
Once boiling, skim off any foam or loose skins that rise to the surface. Reduce the heat to low, cover partially, and simmer for 3 to 4 hours.
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4
The beans are ready when they are soft enough to be easily crushed between your thumb and pinky finger with minimal pressure. Do not undercook, or the texture will be grainy.
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5
Drain the beans, ensuring you reserve at least 1 cup of the nutrient-rich cooking liquid. Let the beans cool to roughly 100°F (40°C). This temperature is crucial: too hot and you will kill the koji enzymes; too cold and fermentation will be sluggish.
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6
While the beans cool, combine the rice koji and the 200g of sea salt in a very large, sterilized mixing bowl. Rub the salt into the koji grains with your hands to ensure even distribution.
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7
Mash the cooled soybeans. You can use a potato masher, a meat grinder for a traditional texture, or pulse them in a food processor until a smooth paste forms.
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8
Add the mashed beans to the salt-koji mixture. Mix thoroughly by hand. If the mixture feels too dry or crumbly, add the reserved cooking liquid one tablespoon at a time until it reaches the consistency of soft clay.
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9
Roll the miso paste into fist-sized balls. This helps remove air pockets before packing.
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10
Sterilize a ceramic crock or glass jar with the shochu or vodka. Throw the miso balls into the container one by one, pressing down firmly after each addition to eliminate air gaps where mold could grow.
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11
Smooth the top surface and sprinkle the extra 2 tablespoons of salt around the edges where the miso meets the container walls.
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12
Cover the surface directly with plastic wrap or a sterilized piece of parchment paper. Place a weight (like a clean stone or a bag of salt) on top to keep the miso compressed.
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13
Cover the jar with a clean cloth or lid and store in a cool, dark place. For Shiro Miso, ferment for 3 to 8 weeks depending on the ambient temperature and desired sweetness.
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14
Once the miso has reached a pale gold color and a sweet-savory aroma, remove the weights, stir the paste, and transfer to the refrigerator to halt the fermentation.
💡 Chef's Tips
Always ensure your hands and equipment are meticulously clean to prevent bad bacteria from spoiling the ferment. If you see a small amount of white mold on the surface, don't panic; simply scrape it off and discard that layer. The higher the ratio of koji to beans, the sweeter and faster the miso will ferment. Avoid using tap water with heavy chlorine as it can inhibit the koji's enzymatic activity. For a smoother 'Saikyo' style miso, pass the finished product through a fine-mesh sieve before refrigeration.
🍽️ Serving Suggestions
Whisk into a marinade with mirin and sake for the classic Miso Black Cod. Mix with softened unsalted butter to create a decadent spread for grilled corn or warm sourdough. Blend into a creamy salad dressing with ginger, rice vinegar, and toasted sesame oil. Use as a secret ingredient in caramel sauce to add a complex, savory depth to desserts. Stir into a light dashi broth with silken tofu and scallions for a traditional morning soup.