Home made miso after fermentation ~ 4.5 months later ~

Still too young, but starting to use this miso.
(Because… just run out of my home made miso stock!)

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This is 4 months miso, and slightly light colour, so I decided to call it ” White Miso”.
Can you see the colour difference?
The one in spoon is the older one (1 year old). Darker, isn’t it?

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Taste is …still little bit young, but already yummy.

This is the miso from Making Miso in Melbourne Vol.2 ,
which I prepared in February 2013. Remember?

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But now it looks like this!!
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I fell like this miso’s graduation day.
Deeply moving !!

Since this is living and active Miso, it keeps growing if you leave on room temperature.
See what happened.

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Can you see the liquid around the container?
It naturally overflowed out of a container.

The reason is obviously, I put to too much miso in container,
but another reason is… this miso is living miso and it keeps fermenting.

I left it in room temperature because I still wanted my miso to ferment and grow,
but normally, you can keep your miso in fridge to stop the fermentation.

My miso is living miso~~♪♪

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