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!!

So here is a table. The key figure is the last column this is the volume (in litres) of the container, which dictates everything else: too little and it can be difficult to keep air out, too much and you waste it. The trick is to calculate volumes back for all the different ingredients. The volumes I use are based on those heavy stoneware jars which are so easy and cheap to pick up in the UK. There is always a wild card though, as matching weights and volumes is distinctly variable how squashed are your soy beans, how squishy your koji etc.

Note re. below, all these, bar the last one (only just made) taste just great, apart from 22/11/13, which seemed too salty (consigned to making radish pickle) although the salt figure is actually too low so something might well have gone wrong here.

Keep in touch on noelk57@gmail.com if you want to discuss.

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