Vermicular | White Miso

White Miso

Tailored for: Musui–Kamado
Cooking Flow
640 min
Cooking Steps

[MED] 10 min

[EXT LOW] 150 min

[WARM 140°F] 480 min


150 g dried soybeans
200 g rice koji (malted rice)
3 ½ tablespoons (30 g) kosher salt

  1. In a large bowl, soak soybeans for 12 hours. Split a bean to check if water has absorbed through. Transfer drained beans to the pot, immerse in fresh water and boil uncovered on [MED] heat for 10 minutes.

  2. When water boils, skim any foam from surface. Cover, and simmer over [EXT LOW] for 150 minutes.

  3. Once beans are soft enough, drain using a strainer (keep broth). Use a blender to puree beans. Gradually add broth to the point where the puree is firm enough to be rolled into a ball with your hands.

  4. Separate rice koji into individual grains. Combine with salt and mix. Add bean paste to mixture and smooth surface. Cover and ferment over [WARM 140°F] for 480 minutes (8 hours). Lightly stir every 2 hours.

  • Miso can be used to glaze fish and vegetables or to marinate steak. It can also be stirred into soup or whisked into salad dressings, and can be refrigerated for up to 6 months.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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