【手前味噌講座】世界一簡単な味噌の作り方をお教えします　作り方だけじゃなく準備も後片付けも簡単！ #0

This is a recipe for homemade miso that can be easily made even in a small kitchen or room. Homemade miso is so delicious that it can be called an umami seasoning. Rather than preparing a large amount all at once, it is recommended to prepare it multiple times, using about 200g of dried soybeans as the base. Please give it a try. Table of Contents 0:00 Opening 1:32 Differences Between Traditional Miso Making and the World's Easiest Miso Making 3:05 Three Sacred Treasures for the World's Easiest Miso Making 6:15 Ingredient Recipe and Sample Schedule 6:26 Preparation the Day Before: Washing and Soaking the Soybeans 7:25 Boiling the Beans 9:36 Removing the Salt 11:07 Mashing the Soybeans 12:58 Combining the Ingredients (Tips on Combining) 14:14 Packing into Containers 17:17 About the Fermentation and Aging Period 18:31 Ending Tools Used in the Video ■Zero Vitality Pot Slim L 　https://amzn.to/2SZdYl9 ■Panasonic Food Processor (Used) (An upgraded version of the original) https://amzn.to/2SWDRlz ■Ikiki Pail Type 5 (This is the optimal amount for this recipe.) https://amzn.to/3kFYmlf ■Ikiki Pail Type 10 (This is the one I used this time.) https://amzn.to/2T1vZzb ------------------------------------------------- ■I plan to share information about fermentation on my Instagram and YouTube accounts.   / akira_kamoshi_kitchen   ■My husband's bento lunches are posted on my bento account.   / akira_kamoshi_obento   ------------------------------------------------- #HomemadeMiso #TheEasiestMisoPreparationInTheWorld #Miso