Directions

1. Soak soybeans in water overnight.
2. Drain soybeans, then bring to a boil in 10 cups of new water. Reduce heat, cover, and simmer for 3-4 hours, until tender.
3. Drain cooked soybeans, reserving cooking liquid. Chill cooking liquid.
4. Process soybeans into a paste. Chill the bean paste.
5. When the bean paste and cooking liquid are down around 100ºF, remove them from the fridge.
6. Set aside about 2 Tbsp of salt, then add the rest of the salt and 5 cups of the reserved cooking liquid to the bean paste, in installments, mixing thoroughly after each addition.
7. Add the koji rice in installments, mixing thoroughly after each addition.
8. Sprinkle around half of the reserved salt over the bottom of the fermentation crock, then pack the proto-miso on top of it, taking care to avoid air pockets.
9. Sprinkle the remaining salt over the top, then apply a parchment paper disk and a weighted lid.
10. Wait 6 months to 3 years, depending on the desired level of funk. Siphon off some tamari every few weeks.