Miso Aging Calculator

Calculate salt amount and aging time for homemade miso. Supports white, yellow, red, and hatcho styles with adjustable koji-to-soybean ratios.

Koji Weight (g)

Soybean Weight (g)

Salt (%)

Miso Style

Tab to move between fields

Salt Needed

120 g

Aging Time6 months

Total Mash Weight1,720 g

StyleYellow (Shinshu)

How to Use This Calculator

Enter koji weight and soybean weight in grams.
Set salt percentage and select miso style (white, yellow, red, or hatcho).
The calculator shows exact salt in grams, aging time in months, total mash weight, and style name.
Mix koji, soybeans, and salt, pack tightly into a crock pressing out air pockets, and age for the full displayed months before using.

How the result changes with Salt (%)

Koji Weight (g): Weight of koji (rice or barley inoculated with Aspergillus oryzae).
Soybean Weight (g): Weight of dry soybeans before cooking.
Salt (%): Salt as a percentage of total dry weight (koji + soybeans). 10–13% is standard.
Miso Style: Darker miso styles age longer and develop deeper, more complex flavors.

Identify Input Parameters
4 parameters
Koji Weight (g) = 500, Soybean Weight (g) = 500, Salt (%) = 12, Miso Style = 2 = 4 input(s) provided
Calculate Salt Needed
Salt Needed
120 = 120
Calculate Aging Time
Aging Time
6 = 6
Calculate Total Mash Weight
Total Mash Weight
1720 = 1720

Engine last updated July 28, 2026. Checked against 2 independently-derived tests — how we verify calculators.

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