PRODUCTION OF MISO FROM LOCAL RAW MATERIALS
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Abstract
Miso of fermented soybean paste could be produced acceptably by using local soy- bean and sticky fice. Best formula consisted of 3 kg soybean; 3 kg sticky rice and 1.5 kg salt (NaC1). Cooked and ground soybean, sticky rice Koji of Aspergillus oryzae and salt were mixed throughly according to the above formula. The mix was pressed with 5 kg brine in a plastic bag and fermented in earthen jar at room temperature for 6 months or under sunshine for 2 months. Currently Miso produced by Royal Project followed this method. The attempt to replace sticky rice with non-sticky rice was unsuccessful.
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References
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