I cooked the beans last night, then mixed and mashed this mellow miso and stuffed it in the jar.

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It has to ferment for 1 year now. My mellow miso has a slightly greater proportion of rice koji and lower percentage of salt, so that the fermentation goes faster, and it has a milder flavor.

I also opened a 2 year rice miso from March 2011.

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I’m planning on packaging some it and taking it to sell at the farmers market in Uppsala tomorrow along with some sauerkraut, other pickles and some pumpkins that have survived the winter.

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