It’s that time of the year again! The MISO making time!
MISO is made with soy beans, rice malt and salt, which all can be found throughout the year and so, can be made anytime of the year, but it has been said from long ago that the best time to make MISO was January.
Not only MISO, it is said that the water drawn at this time of the year is most suitable for making other preserves and food ingredients, such as soy sauce, SAKE, MOCHI etc etc. This is because the water at this time of very low temperature and low humidity, contains less germs, and is believed to have the best quality in a year, thus it is said to be best suited for preserve making.
So let’s get started!!