Making Miso in the Farmhouse Tradition
A Grand Tour

FLOW CHART OF ENTIRE PROCESS click the icon to see a picture

BEAN COOKING PROCESS

KOJI MAKING PROCESS

Organic Beans: Soybeans or other beans

Organic Grain: Barley, Brown Rice, or other grain. (Brown Rice is slightly polished on Day 0)

Day 1

sort

Day 0
  • wash
  • wash

  • soak
  • soak

    Day 1

  • drain
  • Day 2

    drain

  • steam 45 minutes by wood fire
  • boil 20 hours
    by wood fire

  • cool
  • inoculate with Aspergillus oryzae spores
  • Day 3

    cool

  • Koji goes into crib to begin 48 hour incubation process
  • Day 2
  • Koji room trays
  • Day 3
  • harvest koji
  • MIXING PROCESS

  • Koji mixed with sea salt from Baja California
  • seed miso and cooking liquid added

    cooked beans are mashed, salted koji is mixed in

    Raw Miso

    packed into wooden vats ( cyprus or oak)

    fermented for various periods of time according to variety (3 weeks to 3 years)

    FINISHED MISO: packaged for sale

    Be in touch!
    South River Miso Company
    888 Shelburne Falls Road
    Conway, MA 01341
    PH: 413.369.4057
    FX: 413.369.4299
    info@southrivermiso.com

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