Two days ago, I watched one of the Japanese actress’s programs. There, she introduced the recipe of homemade miso. The program reminded me that I purchased some koji, fermented rice, in my last visit in Japan. I kept the koji in the freezer. Many people prepare their homemade miso in the later autumn but the actress introduced that she makes twice a year in spring and autumn. So, I decided to make mine too in spring. After I set the prepared miso, I said Japanese and Navajo mantra asking gods and spirits to support my miso to be well fermented. I look forward to start eating six months from today.
three wisdom 