I think I’ll need some sweet white miso for a possible fermentation festival in march in Uppsala next year. So I made some.

1 kilo soybeans (China eco), 1,2 kilos rice koji and 200 grams seasalt.

That’s less salt and more koji making the fermentation go much faster.

Usually I leave it to ferment for 6 months, but 5 will be fine too.

It’s tasty and sweeter, but you need more to get a good saltiness and umame strength. It doesn’t hold as long either.