Yet another batch of barley miso. I’m making more than ever, because it already seems like I don’t have enough for this year. I should have made more 2 years ago.

I’m using the standard recipe, but the korn koji is a little different this time. I made it with some tane koji starter that was at least 30 years old. It seemed to grow fine but not as profusely as usual. I expect it will make a good miso tho.

The small jar is also an experiment. My wife was making some sourdough bread using caraway and fennel seeds for flavor, and I got the bright idea of adding some to the small amount of mix that was left. Lo and behold – caraway miso!

Or we will see 2 years from now.