Back on February 10th of this year, I prepared my first homemade miso. The miso has been fermented for eight months since then.
I used two different types of beans; soy beans and black beans. It came to three glass bottles for the each bean miso.
For these past eight months, I checked my miso from time to time, by opening the lid of the bottles. They have a nice aroma. I don’t see any mold parts.
Today I used my first homemade miso for my miso soup.
My homemade miso was saltier than store-bought miso.
Maybe it turned out salty because I put an extra salt layer on the surface to prevent it from molding.
All in all, I am satisfied with my first homemade miso. It tastes sweet and mild when I take miso away from the extra salt’s layer.
♬ Any feedback? (^^♪
three wisdom 