Skip to content

The Japanese Food Lab

  • Miso
  • Koji
  • Tempura
  • Edomae Sushi
  • Katsuobushi
  • Donabe
  • Articles
  • Recipes
  • About Us
  • Rice
  • Aging Fish
  • Gohanmono

Category: Miso

Glass miso fermentation vessel with less evaporation and more tamari.

What is the best container to ferment miso?

A good primer before reading this article is the science of making miso. TLDR: Glass and plastic are good if … More

Fermentation, Miso
Barley miso

Traditional Barley Miso Recipe (麦味噌の作り方)

*Read more about traditional vs modern miso. Otherwise you might be interested in the science of miso. This recipe uses … More

Fermentation, Miso
yellow miso

Traditional Yellow Miso Recipe (信州味噌の作り方)

*find out more about traditional vs modern miso. Otherwise you might be interested in the science of miso. This recipe … More

Fermentation, Miso
Red miso

Traditional Red Miso Recipe (赤味噌の作り方)

How to make traditional Japanese miso The recipe below is for red miso or aka miso (赤味噌). Whilst this is … More

Fermentation, Miso
The different types of Japanese miso arranged by colour which is related to how long it's aged for.

Miso making FAQ

How to store homemade miso after fermenting? To harvest your miso, remove all the coverings on the miso and gently … More

FAQ, Fermentation, koji, Miso
Freshly harvested rice koji

The science of miso

Why is koji added to miso? To find more information on growing koji and the science behind it, click here. … More

Fermentation, koji, Miso, science
Stone used as a weight to press down on fermenting miso.

What is traditional Japanese miso?

Miso is a fermented paste typically made with 3 basic ingredients: For traditional Japanese miso, soybeans are almost exclusively used … More

Fermentation, Miso
© thejapanesefoodlab