Principles, techniques and recipes for making delicious umami rich miso's and amino pastes. In this video I'll take you through what misos are, how to to make them, the techniques, ratios and how to make variations and non traditional misos too.
Making your own misos gives you a whole new range of ways to add savoury deliciousness to your food and gives you creative options to add new flavours and depth to your cooking.
I cover both the core principles and traditional base method for making misos and how you can adapt that to work with other ingredients.
Miso Ratios are listed bellow.

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Video Timestamps -

00:00 What is Miso
1:00 Miso Principles
2:03 Koji
2:55 Protein Selection
3:40 Salt Content
4:24 Fermentation Time
5:36 Example Miso Ratios
6:12 Miso Technique
10:00 Further Reading

Key Miso Ratios for reference -

White / Sweet miso - 1 to 3 months fermentation
500g Koji
500g Protein (cooked beans, pulses or other protein rich product)
40g - 60g Salt (4-6% of protein and koji weight)

Red / Aged Miso - 6 months and over of fermentation
500g Koji
1kg Protein (beans, peas or other protein rich product)
180g - 210g Salt (12-14% of the total weight of protein and koji)

For the fermentation technique see the demonstration in the video.

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