This entry is a sequel to my previous entry.

This summer was harsh as usual. I usually open the lid and stir the mixture again in July, but I missed doing it. It was already September, and I started worrying about my miso. Before opening the lid, I was very nervous.

When I opened it and made sure there was no mold, I felt relieved.

The fermentation seemed to be progressing well, but to make better miso, I stirred the mixture once more. Then, I put it back and leave it at room temperature for another month.

This morning, I opened the lid again to check on my miso.

As soon as I opened it, I smelled the sweet aroma of miso, which made me feel happy. I tasted it a little bit, and it was also good. I'm glad I succeed to make miso this year again.

I'll share some of my homemade miso with my mom and my daughter as usual because they're both looking forward to it.

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