Mighty Miso

Miso. Mr Wateetons really thinks that’s something special. That you can turn such a boring, simple soybean into something as wonderful as miso by letting it ferment is almost magical. The only things you need to make miso are soybeans and patience.

Miso is a fermented soybean paste, closely related to soy sauce. It is a versatile and wonderfully full-bodied and savoury flavour enhancer with – apart from bitter – all five basic tastes combined in one flavour bomb. Including umami, lots and lots of umami. Make the well-known miso soup with it and you’ll never need a cup of coffee again. Use it to marinate meat or fish, as a base for a dip or to give any soup or sauce that turns out a little bland a boost. Miso is incredibly versatile.

1 Make the koji rice.
2 Soak the soybeans in water overnight.
3 Cook the soybeans in unsalted water for several hours until soft and leave to cool. Save the cooking water.
4 Remove the skins from the beans as best you can.
5 Mix the koji rice with the salt and soybeans and mash with, for example, a potato masher until you have a coarse purée. While mashing, mix in some cooking water or tap water until the mixture has a thick, applesauce-like consistency. If using store-bought koji rice, you will need to add a little more water.
6 Leave to mature under pressure and out of direct sunlight for at least six months to a year and a half at room temperature or slightly above, in a fermentation crock with an airlock. Mix thoroughly and regularly.
7 The liquid that rises to the top due to the pressure is tamari, a very classic soy sauce. You can set some aside for sushi.
8 Remove any mould.
9 Taste occasionally; the salty taste will lessen over time.

Preparation 12 hours
Fermentation 6 – 18 months

Over Rot
Mr Wateetons
€29,95
Good Cook publishing house
Image: Maarten Brunsveld