2012/11/06 Miso 2012

I made miso every year around this time. I would like to finish miso making before my trip to Europe.

Soak soy beans overnight.

Soy bean


Boil & mush them.

Boiled & mushed soy bean


Mix fermented rice/Koji & salt.

Fermented rice & salt


Mix together and transfer into container.

Miso 2012


Needs to be fermented for one year.




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