Soya Beans, Malt and Salt

Misso

Method

Although the making of this ingredient which is so extensively used in Japanese cookery is not practicable in this country, it may be of interest to know its composition and the manner in which it is made.

The proportions are 1 bushel of Soya beans, 1 of malt and 3 of salt. The beans are squeezed and mixed with the malt and salt and kept in a cask for 6 months to mature.

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