I made my homemade miso from soy beans.
This is my second year for making homemade miso. My first one turned out very good. My family and I love it, but unfortunately it is almost out. It will last for another one more month. For several months until my second batch is well fermented, we will have to eat a store bought miso.
Once you get used to your own homemade miso, a store bought miso does not taste great as your homemade one.
Today’s ingredient is as follows.
– Soy beans 2kg
– Kome kouji 2 kg
– Sea salt 1 kg
I am excited to taste it. I need to wait at least nine months or so.
♬ Any feedback? (^^♪
three wisdom 