📝 About This Recipe
Aka Miso is the bold, saltier, and more assertive cousin of the miso family, characterized by its deep russet color and complex fermented funk. Originating from centuries-old Japanese preservation techniques, this red miso undergoes a long fermentation period to develop its signature notes of cocoa, toasted nuts, and savory earthiness. It is a fundamental building block of Japanese cuisine, offering a profound depth that transforms simple broths and marinades into culinary masterpieces.
🥗 Ingredients
The Legume Base
- 1 kg Organic Dried Soybeans (high-quality, non-GMO preferred)
- 4 liters Filtered Water (for soaking and boiling)
The Fermentation Starter
- 1 kg Rice Koji (dried or fresh koji-kin inoculated rice)
- 450 grams Sea Salt (non-iodized, high-quality sea salt)
Sanitation and Sealing
- 2 tablespoons Food-grade Alcohol (vodka or shochu for sterilizing)
- 50 grams Extra Sea Salt (for topping the crock)
- 1/2 cup Reserved Bean Liquid (kept from the boiling process)
👨🍳 Instructions
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1
Thoroughly wash the soybeans in cold water, rubbing them together to remove any debris until the water runs clear.
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2
Place the soybeans in a large pot and cover with 3 liters of filtered water. Allow them to soak for at least 18 hours; the beans should double in size and lose their round shape, becoming more oval.
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3
Drain the soaking water and add fresh filtered water to cover the beans by at least 2 inches. Bring to a boil, then reduce to a low simmer.
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4
Simmer the beans for 3 to 5 hours. They are ready when a bean can be easily crushed between your thumb and pinky finger with very little pressure. Ensure they stay submerged throughout the process.
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5
Drain the beans, but crucially, reserve 1 cup of the cooking liquid (tyu-zu). Let the beans cool until they reach roughly 100°F (40°C). If they are too hot, they will kill the koji mold.
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6
In a large, sterilized bowl, combine the rice koji and the 450g of sea salt. Rub them together with clean hands until the salt is evenly distributed and the koji smells sweet and fragrant.
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7
Mash the cooled soybeans. You can use a meat grinder for a traditional texture, a food processor for speed, or a heavy potato masher for a rustic, chunky finish.
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8
Mix the mashed beans with the salt-koji mixture. Add small splashes of the reserved cooking liquid if the mixture feels too dry; it should have the consistency of firm clay.
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9
Form the miso mixture into balls roughly the size of a grapefruit. This helps expel air, which prevents unwanted mold growth.
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10
Sterilize a ceramic crock or glass jar with the alcohol. Throw the miso balls into the container with force to ensure no air pockets remain at the bottom.
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11
Use your fist to press the mixture down firmly, smoothing the surface until it is perfectly flat. Wipe the inside walls of the container with alcohol to ensure they are clean.
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12
Sprinkle the extra 50g of salt over the surface, focusing on the edges where the miso meets the container wall. Cover with plastic wrap, pressing it directly onto the surface.
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13
Place a flat weight (like a sterilized stone or a heavy plate) on top. The weight should be about 30% of the miso's weight. Cover the top of the jar with paper or cloth and tie it with string.
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14
Store in a cool, dark place. For Aka Miso, ferment for at least 1 year, and up to 2 years for maximum depth. Check periodically for mold; if white mold appears on the surface, simply scrape it off.
💡 Chef's Tips
Always use non-iodized salt, as iodine can inhibit the fermentation process. Ensure every piece of equipment is thoroughly sterilized with boiling water or high-proof alcohol. If the miso smells like alcohol or vinegar after a few months, it is fermenting too fast; move it to a cooler location. The liquid that pools on top (tamari) is liquid gold—don't discard it, use it as a premium soy sauce. Label your jar with the date and salt percentage so you can track your flavor preferences over time.
🍽️ Serving Suggestions
Whisk into a hearty Miso Soup with clams, seaweed, and scallions. Use as a rich glaze for 'Nasu Dengaku' (miso-glazed eggplant). Mix with honey and ginger for a powerful marinade for fatty fish like black cod or salmon. Incorporate a teaspoon into a bolognese or beef stew to dramatically boost the savory profile. Pair with a bold, earthy Junmai Sake to complement the fermented notes.