This is my fermentation area in my house and I added today’s miso here.
Soybeans were steamed, same as last time. Making Miso in Melbourne (Vol.4).
It must be too big for making miso.
but I want to make miso today….
OK, Let’s try!!
I poured warm water then made salted water, but this salt wasn’t be melted completely.
Oh well. I just need to try making miso with this condition.
I used bowl, but wasn’t easy to mash soybeans,
so ended up using Japanese cone‐shaped mortar.
Very easy to mash soybeans.
When you finished mash all of soybeans, then mix with salted rice koji.
Waiting to be fermented for another 6 months at least !!