Kinzanji miso ｜ Our Regional Cuisines

1. Day before: Wash white rice well and soak in water overnight.
Day 1: Wash white wheat well and soak in warm water for about 2 hours.

2. Day 1: Soybeans are soaked in water until hot, then soaked in water with the skin removed (about 30 minutes). (about 30 minutes)

3. Day 1: Steam drained white rice (about 2 hours) and let the rice malt steep.

4. Day 1: Drain the water from the white barley, mix it with the cooked soybeans, and steam (about 1 to 1.5 hours) to let the barley/soybean koji steep.

5. Day 2: Wash vegetables well, cut into 1 cm slices, salt them with salt from a quantity of salt and place a light weight on them.

6. Day 3: Wheat and soybean koji should be made in the morning, and rice koji should be made around noon. Put a pinch or two of salt in a piece of molobuta and leave it in a cool place.

7. Day 3: Drain vegetables thoroughly. Put sesame seeds in a bowl. Cut ginger into thin strips, cut shiso into 1 cm pieces, sprinkle with salt and squeeze lightly.

8. Day 3: Mix all the ingredients well and fill the vat tightly from the bottom. Serve 1 month later.