[No Music] How to Make Shiro Miso, the sweetest miso that I love!
Original video with music :
菱六もやし(This is where I bought the Koji)
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Ingredients:
200g soy beans
400g koji
80g salt
Instructions:
1. soak soy beans at least for 8 hours
2. remove the skin (you can skip this), then cook in a pressure cooker for 15 mins or until soft in a normal pot.
3. put them in a food processor and make it into smooth paste. let them cool.
4. combine koji and salt then add the soy beans paste.
5. let it ferment at 58C/136F for 12 hours.
6. Enjoy!
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「材料」
大豆 200g
生麹 400g(乾燥麹でも大丈夫です)
塩 80g
「作り方」
1、大豆を8時間以上浸水させる。
2、皮を剥いて圧力鍋で15分ほど加圧する。普通の鍋で柔らかくなるまで数時間ほど茹でても良いです。
3、フードプロセッサーなどで大豆をペースト状にして、少し冷まして起きます。
4、麹と塩を混ぜ合わせておき、そこに大豆を加えます。
5、58℃で12時間ほど
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