Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, my family's mild sweet miso. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

My Family's Mild Sweet Miso is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. My Family's Mild Sweet Miso is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have my family's mild sweet miso using 4 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make My Family's Mild Sweet Miso:

1. Prepare 1 kg Soy beans
2. Make ready 1 kg Rice koji
3. Make ready 490 grams Salt
4. Take 250 grams Starter miso (use storebought miso)

Steps to make My Family's Mild Sweet Miso:

1. Soak the soy beans overnight (12 hours) in about 3 times the amount of the beans of water. Drain off the soaking water. Put the soy beans in a "no-water pot" (a pot that doesn't require the addition of a lot of water), add just enough water to cover the beans, and start cooking. (If you cook the beans in a regular pot with lots of water, it may take about 3 hours.)
2. If you cook the beans in a "no-water pot" for about 30 minutes, the beans will become soft enough the mash with your fingers. (They'll still be firm, but you can mash them.) Mash the beans up with a potato masher or in a food processor (while the beans are still warm).
3. Put the salt and rice koji in a bowl, and rub them together with your hands.
4. Sterilize a miso pot with boiling water, then wipe it with a piece of cotton wool impregnated with shochu (a high alcohol distilled white liquor). Put half of the starter miso (storebought miso) to the pot (about 125 g) and spread it on the bottom.
5. Combine the salt and koji mixture from Step 3 with the mashed soy beans from Step 2 in a bowl. Add the remaining starter miso, and mix well.
6. Form the mixture into balls.
7. Put the balls into the pot from Step 1 little by little leaving no gaps.
8. Push down hard with your palms to level out the surface.
9. Cover the miso with plastic wrap so that it's not exposed to air. Place a weight on top.
10. Cover the pot with a lid, and wrap it up with newspaper. Put the pot in a cool, dark place. Check on it every 3 months. It should be ready to eat after the summer.
11. ☆ If a soy sauce like liquid comes out of the miso, just mix it in. ☆ If mold grows on the miso, just scoop off that part. ☆ When the rainy season in June is over, mix the miso up from the bottom to expose it to air. It's a good idea to wipe down the pot with shochu again at this time.
12. ☆ The equipment you need ☆ A miso pot; a large pot; a large bowl; a potato masher or a food processor; a weight, or use a bag of salt as a weight instead; plastic wrap; newspaper; string.
13. Ready to serve and ENJOY!

So that is going to wrap this up for this special food my family's mild sweet miso recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!