My Inner Health Club | Recipe: How to make miso

Recipe: How to make miso

1 chapter

02:30 min

Digestion

Description

Making your own miso, guided by master of fermentation Markus Shimizu, is a bit like a fun science experiment. The initial process is simple, and then you need patience; it takes up to 10 months to mature, during which time you can observe how it changes and develops. Your gut will thank you in the end. Plus, it’s a healthy way to season a meal instead of using salt.

Who Is It For?

Anyone who loves miso soup
People who wish to ferment other foods using miso
Those who want to take care of their gut healthy daily

What You Will Need

1 tbsp miso (a small amount that’s already matured)
500g koji rice (steamed rice that’s fermented with koji mold)
500g lentils, or soy beans
120g salt
100ml water
Mortar and pestle, or a blender
Glass container with a lid

1 chapter

02:30 min

Digestion

Description

Who Is It For?

Anyone who loves miso soup
People who wish to ferment other foods using miso
Those who want to take care of their gut healthy daily

What You Will Need

1 tbsp miso (a small amount that’s already matured)
500g koji rice (steamed rice that’s fermented with koji mold)
500g lentils, or soy beans
120g salt
100ml water
Mortar and pestle, or a blender
Glass container with a lid

Watch Class

01 Your recipe

02:30 min · Played

Meet Your Expert

Markus Shimizu

Fermentation master

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Markus Shimizu

Born in Japan, Berlin-based Markus Shimizu is a master of fermentation. His lab and store can be found in Wedding, where he uses traditional methods with wooden barrels to create his tasty, health-giving ferments, which he sells in small jars and bottles both in person and online. Having suffered from various allergies, Markus was initially inspired to try making his own ferments through exploring healthy foods and their effects.

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