Pressure Cooker
Pressure cooker
Japanese: 圧力鍋（あつりょくなべ）
A tool for quickly softening soybeans. Greatly improves efficiency in home miso making.
A pressure cooker raises the internal boiling point to soften soybeans in less time. What normally takes 3-4 hours of steaming reduces to about 20-30 minutes.
One of the most time-saving tools for home miso making. Both steaming and boiling methods work. While boiling leaches umami into the liquid, using it as seed water prevents waste. Always check safety valves and follow instructions. When steaming, insert a rack to keep beans above water. Time varies by variety and soaking, so experiment for optimal conditions. Beyond saving time, uniform softness is also a pressure cooker advantage.