I made my homemade miso again. Today I used a chickpea. I never made miso from chickpea. It is my first trial.
The other day my friend gave me her homemade miso. She has made three different flavored miso; mugi miso (used barley koji), mame miso (used mame koji), and chickpea miso.
I liked them all and wanted to make them all. I cannot make the first two miso, because I cannot purchase barley koji or mame koji in this area. Luckily though I can purchase a chickpea.
So, today’s ingredient is as follows.
– Chickpea 1.5kg
– Kome kouji 1.5 kg
– Sea salt 750 g
I am looking forward to tasting it. I hope it will turn out great.
♬ Any feedback? (^^♪
three wisdom 