Making miso again

The time of making miso has come again… and just like last year I went to our neighbors’s S. and W., and made miso with them.

Below⬇︎it’s me equipped for this task with my gears: in the orange furoshiki, a large container with a loose lid that has been sterilized, a bowl and a pestle. On the other hand, freshly cut sasa bamboo to avoid the miso to rot on the top. Leaves only will be used after being sterilized. I was actually really surprised how it worked well last year! Only parts that were not covered got a bit of mold, the rest was perfectly clean!

Now I am ready for a couple of hours In the warmth of the stove, chatting with S. and W., crushing boiled soya beans, mixing with koji and salt, making balls and crushing them in the container… but you know all that since I did it last year!

Now I am again waiting for 1year to try this new miso… but I also learned that 3years miso is very very delicious… can I wait 3years???

Koji
Miso in becoming, ready to wait one year or more under a large stone

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