Rice koji
Rice koji is steamed white rice through which koji mold has grown. It carries the enzymes that turn rice starch into sugar, and it is the starting point of sake, sweet miso, amazake and shio koji.
Three-bean miso
Mixed-bean miso · Bean miso with rice koji
A home miso made from equal parts soybeans, chickpeas and Great Northern beans, cooked and mixed with rice koji and salt, then aged in a crock.
A miso made from three beans
Miso is a fermented paste made from cooked beans or grains, koji and salt. Koji is steamed rice or another grain that has been inoculated with a mould, and it provides the enzymes that break down starch and protein during maturation. This page records a contemporary home miso that uses a three-bean blend: soybeans, chickpeas and Great Northern beans in equal parts.
The blend is a home choice. The video does not name a local version of this miso, and it does not establish a regional tradition for it. Japanese miso has many documented regional varieties, but that wider context does not show where this batch comes from.
Cooking the beans and mixing
The three beans are cooked together in ten cups of water until they make four cups of cooked beans. About four and a half cups of cooking liquid are kept, and the creator says the batch needs four cups of it. Five cups of rice koji are mixed with the cooked beans. The captions do not say whether the koji is fresh or dried.
The salt is where the source fails. The ingredient passage gives 20 g, a later mixing passage gives 18 g, and the packing stage says two tablespoons were reserved for the crock. The captions do not reconcile the three figures, so this page does not choose one.
Crock, maturation and by-products
The paste is packed into a non-reactive crock with a fitted cover, a weight and salt on the surface. The creator checks the batch after one week and removes the liquid he calls tamari, and he shows a batch at about a year. Those are observations from the video, not maturation rules.
The creator uses the finished paste in soups, dressings, marinades and braises, and keeps the liquid by-product for rice or fish. The video shows no custom equipment, and the crock and its cleaning are the creator's own practice.
Why this stays unreleased
A non-acid miso relies on its salt for control. Because the salt amount is unresolved in the captions and the surface growth is removed rather than validated, this record is held until a qualified reviewer has settled the formula and the surface-mould practice.
History
Japanese miso has documented regional varieties, but that context does not establish the origin of this three-bean blend.
Ingredients
Scaling: source batch only
SoybeansOne part, cooked with the other beans.
1
Equal part of each bean.ChickpeasOne part, cooked.
1
Equal part.Great Northern beansOne part, cooked.
1
Equal part.Rice kojiMixed with the cooked beans. The video does not say whether the koji is fresh or dried.
1.18 L5 cup as recorded
SaltMixed in; surface salt also used.
Amount not stated
Unresolved in the captions: 20 g in the ingredient passage, 18 g in a later mixing passage, and two tablespoons reserved for the crock.Method
Risks and precautions · Elevated risk
Unresolved salt amount in a low-acid paste
The salt ratio is the principal control in a non-acid miso. The captions disagree on it, so no safe ratio is established.
Hazard sourceSurface growth during maturation
The video removes surface growth, but the reviewed material does not establish that as a safe intervention.
Hazard sourceResolve the salt quantity against a qualified miso method before making a batch
Control sourceDo not make this batch from the captions until the salt amount is resolved.
The creator's observations of tamari and aged paste are not safety endpoints.
- Cook the soybeans, chickpeas and Great Northern beans together in ten cups of water. The cooked beans total four cups.
- Keep the bean-cooking liquid. About four and a half cups is available, and the creator says the batch needs four cups.
- Mash the beans and mix them with five cups of rice koji and the salt.
- Pack the paste into a non-reactive crock, cover it, put a weight on it and salt the surface.
- Check the batch after one week, and remove the liquid the creator calls tamari.
- The video shows a batch at about one year.
Places
Unknown
Relationship not established · Place not establishedThe video does not identify where the batch was made. It presents a contemporary home blend, not a regional miso.
Related
Made from
Related in the family
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Sources
Bon AppétitMethod
Brad Makes Miso Paste | It's Alive | Bon AppétitEqual parts soybeans, chickpeas and Great Northern beans; ten cups water; four cups cooked beans; five cups koji
Unresolved salt: 20 g, 18 g, two tablespoons reserved
Crock, weight, one-week check, tamari, about one year
British Columbia Centre for Disease ControlSafety
Fermented Foods Guideline 3.10: Koji and MisoMiso as a non-acid fermentation with control points
Ministry of Agriculture, Forestry and Fisheries, JapanHistory
Traditional Japanese Food: Soy Sauce and MisoJapanese miso has regional varieties
Journal of Fungi (Yamashita, 2021)Method
Koji Starter and Koji World in JapanKoji as grain inoculated with mould, distinct from a starter culture