No fun messing about in the garden today, so in keeping with this years early start at miso making, I’ll make some herb rice miso. 

With some foresight, I cooked a load of sojbeans last night. 

And with some garlic, basil, oregano, thyme and of course rice koji and salt. 


And 2 years fermentation.


The small amount on the right got a diced fresh cayenne pepper too.