You can make miso from okara. It's easy because you don't need to boil the soybeans. Use a rice cooker to ferment in a day. The miso is lighter than miso made from soybeans, but it is rich in dietary fiber. Aspergillus oryzae can also be used as a fungus.
Please use raw okara and raw koji as fresh as possible.
It can be stored for 2-3 weeks.
Please try it.
Okara miso can also be made by fermenting for 1 to 3 months.
🌙 Ingredients (completion: about 450g)
Raw bean curd refuse 100g
Raw koji 200g
30-40 g of salt