Miso paste from Japanese cuisine

So, in addition to the above, we will also need:
- 5-liter ceramic tableware (enamel will do)
- load for pressing 3 kg weight
- a lid made of wood, which easily fits into this dish
- parchment paper
Before cooking, thoroughly sterilize the dishes, cargo, lid.
The cooking process consists of 6 stages.
1. Soak soybeans for 3 hours in water, letting them swell 2 times. Drain the water, boil the beans for 3-4 hours in new water until ready. Cook until the beans are completely cooked.
2. Pour the beans into a colander to drain all the liquid. Then mash the beans with a meat grinder and cool them to a warm state.
3. Separately, collect 200ml of water, dissolve 100g salt in it and gradually pour the salt solution into the soy mass, stirring it. Add the koji-kin mushroom here and mix thoroughly.
4. Transfer the soy mass to a pre-prepared 5-liter dish. Pour a spoonful (teaspoon) of salt on the bottom before that. Distribute the mass evenly along the bottom and press down with your hand from above. When the whole mass is laid out, sprinkle it with another 1 tsp of salt on top.
5. Lay the parchment on top and press down again, squeezing out all the air from the inside. Put a wooden lid on top of the parchment. And a 3-kg press on the lid.
The paste should be opened every day and add 1 tsp of salt. This should be done until the 5-liter dishes are 80% full. Then you need to "forget" about pasta for at least six months. At the same time, the dishes should be in a place protected from the sun and heat. The optimum temperature is 15C