Hello Kikukawa City Honsho Japanese Kappo Cuisine I'm on the way to a dream Today I'm making miso. When the contents of the blog today came to mind, after already doing heavy stones, there are various ways to make miso without photos, but how to make it on the way of dreams is 500g soybeans 1.5L soybean boiling water 1.5L soy boiling water 1kg Sun salt 300g. When boiling soybeans, you take ac, but there are ways to make them that you do not take. Aku when boiling soybeans is a lot of isoflavones, so it is a story that you do not take, but when it is boiled beans, it is better not to take it How to make soybeans in deep water overnight、、、 In the course of a dream, it takes time to boil them in a pot for longer than 24 hours, so in a pressure cooker, boil it without lid, and take it to the extent that it does not take aku too much. When the lid is covered and the pressure goes up, it seems to be good in about 40 minutes and 30 minutes on low heat, but it became harder than I thought once, so if it is 40 minutes, there is no failure, so it is 40 minutes. In a large bowl, mix the koji and sun salt, and when the pressure cooker drops, leave the boiled juice and crush the soybeans!!! Oh, my God! Doriya!! Is this the !!! I do not say that I 、、、 in stress release With a handmincer, with a kurukuru and a stick, I do not do it with bang bang(laugh)The crushed soybeans are mixed with sun-salted koji and transferred to a pickled container, and the surface is weighed as a white liquor and chong chong to bed as a mold avoidance. It is mixed every 1-2 months to avoid direct sunlight. It is completed in 5 to 7 months, and it is shorter in summer and longer in winter. The finish is 2.3 to 2.5 kg0 rice, Yamataka etc. are definitely cheaper, so thank you for your support, visit, takeout, etc. Thank you in the future Language This page has been translated automatically. Please note that it may differ from the original contents.