Actually it’s 100% miso, of course.

But I only had 800 grams rice koji left from last years production, so that’s 80% from my standard recipe for 2 year miso, which is:

  • 1 kilo soybeans
  • 1 kilo koji
  • 460 grams seasalt

So this time it was 800 grams each of beans and koji, 370 grams salt and put into a 4 liter jar.