Fermentation Support Forum

Trying to follow US recipes for making miso can be annoying, to say the least, as the non-metric units used are so confusing. When are Americans going to join the rest of the world and use a rational system of measurement? Anyway, I have been making miso for a while now and thought I would share my hard-won calculations for miso making using metric. This is far and away the most difficult part of miso making – doing the maths!!
www.scribd.com/doc/256054118/Making-Miso-Metric

I feel for you! I too wish we'd adopt metric units.

Great job, did you adapt these numbers from The Book of Miso?

I tried making an adzuki bean (sweet white miso) and a chickpea miso (mellow barley miso) and used the bean/salt/koji/liquid ratio from the aforementioned book, but they both came out way too salty.

OP, if you could share your tips and experiences that would be really great.

MartinKrpan wrote:Great job, did you adapt these numbers from The Book of Miso?

I tried making an adzuki bean (sweet white miso) and a chickpea miso (mellow barley miso) and used the bean/salt/koji/liquid ratio from the aforementioned book, but they both came out way too salty.

OP, if you could share your tips and experiences that would be really great.

I've not an expert but I've observed that most produced miso is around 10 or 11% salt. The exception being sweet white miso which is about 5% salt.

I grew up eating miso as my parents were into the macrobiotic diet, we always got the darkest stuff and you couldn't put it in your mouth it was so salty.

I think the official Google answer is something like 3.7 g of sodium per hundred grams of miso which works out at about 9 g of salt.