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It’s windy and still muddy from the last few days of rain, so I’m preparing to make a batch of sweet white miso.

This kind of miso has a greater proportion of koji, less soybeans and less salt, so it takes only about 6 months to ferment.

I start out by soaking the soybeans for about 6 to 8 hours. This evening I will cook them for about 4 hours. Tomorrow I will mix and pack all the ingredients and put in the cellar for fermentation.

Note: miso is made of soybeans, koji and salt and is fermented.

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