From late January to early February is the best time to make miso, as it's the coldest period of the year. I made eight kilograms of miso again this year. Making miso is always fun because I love watching the fermentation process. It's always fascinating.
Since I've already written about the recipe, I don't repeat it again here, but I took step-by-step photos this year as well. I'd like to share them with you here. If you're curious about how to make miso, please check my previous post here.
I'm already thrilled to watch how my homemade miso is going to change over time. I'll keep you updated this year as well!
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Doesn't look as yummy as it tastes lol
I usually buy miso at the supermarket. Time to try making it at home ;)
@via-chan Yup! You'll see how it changes.
@eugen_blick Can you get kouji? That's great!
https://www.mercadolibre.com.ar/miso-bitarwan-400-gr-100-fermentacion-natural/p/MLA21832871 This is the last one I bought. No, I don't think I can get kouji :(
@eugen_blick Thank you for sharing. It's fascinating! I'm glad you can get miso there! I'm sorry that you can't get kouji because if you want to make it on your own, it's one of the ingredients.