It's been already 4 months since we made the miso (back in September 09), so it was time to check its development once again.
We opened the lid and first checked the surface of the miso in the bucket.
This time, there was no mold (yes!). Instead, we saw the chalky white spots. They are the good stuff, which is a type of matured umami component (comprised of amino acids). There was also some liquid, which is also part of the development of the miso. We mixed throughly so that the top and the bottom of the miso were inverted to provide the even fermentation.
After 4 months, the miso was definitely so much more developed than 2 month ago. The texture was smoother, and the taste was...to be honest...already AMAZING!! I actually couldn't stop tasting it. I could only imagine how it is going to be even more amazing in 4-5 more months. Wow. This is the real deal.
We smoothed the surface again and put the bucket back in our basement.
At this weekend's Miso Making Workshop, I would love to share this developing miso with the guests. I am very excited about this upcoming workshop. We will learn and enjoy everything about miso!
Miso
