Two weeks ago I made miso with a local family. I've made miso with them once a year since I came to Japan, and compared to the first time it was so much more fun! Thanks to another American ALT having left a less than postive impression the first year was a little difficult.
The second year was a little better, but still a little tough. The kids had loosened up a bit, which helped a lot.
This year it felt like we were family. I didn't want to leave!
To make miso you first need to mix up all the ingredients and feed them bit by bit into a mincer. Then, one it's all been minced, smush it up into balls and mince it again. Then you pack it into balls and throw it into a pot as hard as you can to get all of the air bubbles out. Inevitably this part leads to...
The air bubble-less miso is then lightly covered with shochu to prevent rot and covered with plastic wrap. The entire 3-5kg pot is then wrapped in garbage bags, tied into a cardboard box, and put into storage until October when it will be ready to eat. It's time consuming, but totally worth it.
