I cooked the soybeans and gathered the other ingredients for this seasons Herb Miso. 

I use the standard rice miso recipe of 1 kilo soybeans, 1 kilo rice koji, 460 grams of seasalt, but then I add 1 deciliter each of basil, oregano and thyme, plus 6 cloves of garlic to the mixture. 

Ready for the usual 2 year fermentation. 

Next week I will be making my last batch of miso for this year. It will be a chickpea miso. So keep your eyes pealed.