Making Miso

Posted by & filed under Fermenting, Processing & Food Preservation, Recipes.

Mashing cooked soybeans It is now the middle of winter here in Japan and time again to make another year’s supply of miso. The deep flavour of miso soup (misoshiru) remains for many in Japan a daily dish. Traditionally the first meal of the day consisted of a steaming bowl of miso soup, a bowl… Read more »