This week we made a rice miso using the standard recipe – 1 kilo sojabönor, 1 kilo koji och 460 gram seasalt.

I have been making a lot of rice koji lately, about half using starter from Higuchi Shoten and half with starter from Gem Cultures, so I got the idea to test them parallel (again? – I think I have before, but not done yet – I’ll have to check).

This time, after cooking the beans, I divide everything in half.

Grind, mix and package as usual.

And watch and wait 2 years.