Japanese pronunciation: みそ (miso)
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Miso matured in a jar from boiled soybeans, rice koji and salt.
Obtaining
Fermentation Jar→30s
Fermentation Jar→30s
Usage
From fermentation to cooking
Culture steamed rice on the koji shelf, then mature it with boiled soybeans and salt in a jar. Use the miso to season soups and simmered dishes.
Use stored miso moromi
Stored miso moromi can also be fermented with salt in a jar.
As an ingredient
Medium Pot→10s
Medium Pot→10s
Large Pan→13s
Deep FryerEgoma Oil Bottle / Olive Oil Bottle / Rapeseed Oil Bottle / Sesame Oil Bottle→10s
Medium Pot→10s
Crafting TableDashi Bottle→
Crafting TableDashi Bottle→
Suribachi→5s
Small Pot→7s
Suribachi→5s
Related guides
Advancements
Pantry MasteryChallenge
Get one of every preparation the provisions maker can make, from salt to stock
Making it step by step
Each step shows one batch. Where recipes differ, the route with fewer processing steps is shown.
Process flowchart
Arrows connect each output to the matching ingredient in the next step. Scroll horizontally to explore wider diagrams.
Ingredients
OutputMiso