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.

Making Miso in the Farmhouse Tradition A Grand Tour

Bean Cooking Process

Making Miso in the Farmhouse Tradition
A Grand Tour