It was time again...
We've been eating so much miso every day, so we need to keep making more miso regularly.
This time, the ingredients were combination of both Japanese and American. I used rice koji from both Japan and US. Sea salt was from Japan. Soybeans were Laura's soybeans from Iowa.
You can find my entire miso-making process here.
We also checked some of our aging miso. The first picture is the miso we made in November 2010, so it's almost exactly 1 year old. Looking nicely developing. The second picture is from January 2010, so it's almost 2 years old! I have started using January 2010 miso in my cooking and it's tasting amazingly rich and full-flavored.
