The following is from
The Book of Miso by William Shurtleff & Akiko Aoyagi
Sweet Red (Edo) Miso uses the following weight ratio:
dry soybeans :: dry koji :: salt :: liquid
10 :: 13 :: 2.3 :: 12.3
So a small batch would have
- 13oz dry soybeans
- 16.9oz dry koji
- 2.9oz salt
- 25oz liquid
- rinse & soak soybeans
- boil soybeans 8 hours (or boil for 4 hours, let sit for 8 hours and boil for 1 more hour) This long boiling time darkens and sweetens the beans.
- Drain the beans (saving the liquid), and without letting them cool, mash half the beans (I coarsely mash them all with a potato masher, and some whole ones still get through.)
- mix beans and koji while the mash is still hot (~140F)
- mix in salt and bean liquid
- pack into a clean salted vat while still warm (~120F)
- Cover and put a weight on it as usual, but also cover with something to prevent moisture loss
- age for 3 weeks at 105F or I usually age for 4-5 weeks at 80F-85F
This miso is more prone to spoiling and must be refrigerated once it is done. You may notice that it does not call for seed miso. It is one of the few misos that does not use seed miso, otherwise it would get a sour flavor. I've actually had my first batch of this get rather sour and boosey tasting, with the hot temp and low salt this recipe can go that route.