This time it’s going to be a short time fermentation miso – a nine month soybean rice miso – not like a sweet white miso but a darker, saltier, more umame style miso.

The soysauce makers are able get a dark umame rich soy sauce in 9 months, but they have a different recipe, sometimes additives, machines and scientifically controlled conditions in order to speed up and maximize the fermentation. I’ll try tweeking my recipe and methods and see how good a miso I can get.

1 kilo soybeans, 1.2 kilos rice koji and 400 grams salt.

And I’ll try to keep a higher temperature during fermentation. I may try mixing in air at regular intervals too.

It should be finished in october, but we’ll probably open one of the smaller jars in september to taste how it’s going.