📝 About This Recipe
Originating from the Kyoto region of Japan, Shiro Miso is a short-fermentation masterpiece characterized by its creamy texture and delicate, buttery sweetness. Unlike darker misos, this 'white' variety uses a higher ratio of rice koji to soybeans, resulting in a mellow, low-salt paste that hums with floral notes. It is the ultimate secret weapon for elevating dressings, glazes, and light soups with a sophisticated umami backbone.
🥗 Ingredients
The Legume Base
- 500 grams Organic Dried Soybeans (high-quality, non-GMO preferred)
- 3 liters Filtered Water (for soaking and boiling)
- 1/2 to 1 cups Reserved Bean Liquor (saved from the cooking pot)
The Fermentation Starters
- 1000 grams Rice Koji (fresh or dried Aspergillus oryzae inoculated rice)
- 120 grams Sea Salt (non-iodized, high mineral content)
- 2 tablespoons Unpasteurized Miso (used as a 'seed' starter for healthy microbes)
Sanitation and Sealing
- 1/4 cups Food-grade Ethanol or Vodka (for sterilizing equipment)
- 3 tablespoons Extra Sea Salt (for the protective top layer)
- 1 roll Plastic Wrap or Parchment Paper (to cover the surface)
👨🍳 Instructions
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1
Rinse the dried soybeans thoroughly under cold water until the water runs clear. Place them in a large bowl and cover with 2 liters of filtered water; let soak for 12 to 15 hours until the beans have doubled in size and are oval-shaped.
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2
Drain the soaking water and transfer the beans to a large heavy-bottomed pot. Add fresh filtered water until the beans are covered by at least 2 inches.
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3
Bring to a boil, then reduce to a gentle simmer. Skim off any white foam or loose skins that float to the surface. Cook for 3 to 4 hours, or until a bean can be easily crushed between your thumb and pinky finger with zero resistance.
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4
While the beans cook, thoroughly sterilize your fermentation vessel (glass jar or ceramic crock) and all utensils with boiling water or food-grade ethanol.
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5
Once the beans are soft, drain them, but ensure you reserve at least 1 cup of the cooking liquid (the 'liquor'). Let the beans cool to exactly 105°F (40°C). This temperature is critical; any hotter and you will kill the koji enzymes.
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6
In a large sterilized mixing bowl, combine the rice koji and 120g of sea salt. Rub them together with clean hands to ensure the salt is evenly distributed across the koji grains.
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7
Mash the cooled soybeans into a smooth paste using a meat grinder, potato masher, or food processor. For Shiro Miso, a smoother texture is traditional and preferred.
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8
Add the mashed soybeans and the 2 tablespoons of 'seed' miso to the koji-salt mixture. Mix thoroughly by hand.
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9
Slowly add the reserved bean liquor, one tablespoon at a time, kneading the mixture until it reaches the consistency of soft cookie dough or damp clay. It should hold its shape when squeezed into a ball.
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10
Form the miso mixture into tight balls (about the size of a baseball). Throw them firmly into the bottom of your fermentation vessel to knock out any air pockets, which can harbor unwanted mold.
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11
Flatten the top of the miso with a sterilized spatula. Sprinkle the extra 3 tablespoons of salt around the edges and over the surface to create a protective barrier.
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12
Press a piece of plastic wrap or parchment paper directly onto the surface of the miso. Place a light weight (about 1 lb) on top to keep the mixture compressed.
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13
Cover the vessel with a clean cloth and secure with a rubber band. Store in a cool, dark place (60-70°F) for 2 to 4 weeks.
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14
Taste the miso after 2 weeks. It should be sweet, lightly salty, and pale yellow. Once the flavor is to your liking, transfer to airtight jars and refrigerate to stop the fermentation.
💡 Chef's Tips
Always use non-iodized salt, as iodine can inhibit the growth of beneficial fermentation microbes. If you see a small amount of white mold on the surface, don't panic; simply scrape it off, re-sanitize the area with vodka, and re-salt. For the smoothest Shiro Miso, pass the finished fermented paste through a fine-mesh sieve before bottling. Keep the fermentation time short (under 4 weeks) to maintain the signature 'white' color and sweet profile; longer aging turns it into Red Miso. Ensure your soybeans are completely cooled to body temperature before mixing with koji to avoid 'cooking' the delicate enzymes.
🍽️ Serving Suggestions
Whisk into a marinade with mirin and sake for the classic 'Miso Glazed Black Cod'. Blend with softened unsalted butter to create a savory spread for warm radishes or crusty sourdough. Use as a base for a light 'Miso Vinaigrette' with rice vinegar, sesame oil, and grated ginger. Stir into a creamy Cauliflower soup just before serving to add a hidden layer of complexity. Pair dishes featuring Shiro Miso with a chilled, floral Junmai Ginjo sake.