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1.
Make a small cut in the banana peel along the back (be careful not to cut into the bananas themselves).
2.
Boil the bananas with peel in water for 15 minutes.
3.
Let the bananas cool, remove the peels, and purée the bananas.
4.
In a large bowl, mix the green banana purée with 500 g koji and salt. For a sweet young miso (waiting time before use: 3 months) use 6% = 25 g salt. For an older mature miso (waiting time up to a year or longer) use 15% = 60 g salt.
5.
Mix until the purée can form into balls easily.
6.
Form the banana-koji-salt purée into palm-sized balls and throw the balls into a 1000 ml vessel to remove air.
7.
After each ball has been thrown into the jar, press the mass firmly until no air remains trapped.
8.
Once the entire miso mass is filled into the jar, sprinkle 2 tablespoons of salt over the surface to keep unwanted yeasts or bacteria away.
9.
Remove any miso residues from the inner glass wall.
10.
Cover with a layer of baking paper or cling film and weigh down the vessel with a weight. The vessel does not need to be airtight, but a cover is important.
11.
To prevent an alcoholic result, gases released during enzymatic breakdown must be able to escape.
12.
Check the miso after one month; it may already be darker. Press out air bubbles if needed and continue to mature. Store the container in a dark, cool place for at least 3 months or up to 1 year (depending on salt concentration) and note the date. The flavor will intensify over time; longer fermentation is possible.