I started this miso batch yesterday and finished it off this morning.

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This is 3 kilos of sweet white miso which will ferment for at least 6 months and be ready for use and sales for the markets in September. I call it sweet white miso, which may be a misnomer, but it is a low salt, sweet, light colored, quick to produce miso, so that’s what I call it. The naming of miso does seem to vary quite a bit from place to place.

I have now compiled a page on ‘how to make miso’ – small scale, at home and in the kitchen. You’ll find a basic recipe for this and other types of miso. It’s easy to find under this blogs menu above.

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