This time the beans got cooked right. And the result was perfect – so far. One jar of 6 month rye miso and the other jar of 1 year rye miso. 


I had 600 grams of rye koji which I divided into 3 parcels of 200 grams each, 1 for later use to test rye amazake and 2 for quick miso. 

I had to recalculate my standard recepes for 6 month miso and 1 year miso with 200 grams koji as the fix figure. 

6 month miso:

  • 167 gr soybeans
  • 200 gr rye koji
  • 33 gr salt

1 year miso

  • 188 soybeans
  • 200 gr rye koji
  • 45 gr salt

Both fit nicely into 1 liter jars for fermentation. Now for the final ingredient – wait. 

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