Making Miso in the Farmhouse Tradition
A Grand Tour

Making Miso | Process Flow Chart | Koji Making Process | Bean Cooking Process | Mixing Process

Bean Cooking Process

Day 1
Certified organic soybeans soaking overnight before cooking.
Day 2
Soybeans boiling in the cauldron over wood-fire.
The beans cook for about 20 hours.
Firebox with cauldron in massive masonry stove.

(on the right) Line drawing of wood-fired steamer and cauldron in the traditional Tsujita shop of Japan.
(from the Book of Miso).

 

Day 3
Beans are removed from cauldron early in the morning of day 3, after cooking in the masonry stove for about 20 hours. The beans are put into a large stainless steel mixing box and allowed to cool down to about 110ºF.

 

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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