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Miso Making

soy

Miso making using the Kuroshima soy beans and the traditional method.


How to make

Boil the overnight-soaked soy beans.
Add salt and koji mold to the mashed soy beans.
Make miso balls and put them in a miso barrel. Top with a round wooden lid to avoid contact with the air.
The miso will be ready after 3 months fermentation.