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!!
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WA + SABI
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Thanks so much Kaori for teaching us how to make miso. It was a great experience and I’ll keep making your recipe forever! Our miso is fermenting right now but I’m looking forward to try many other recipes with the miso in few months!
Thank you so much for joining Tatiana! Had a great time too, I only wished I had a little more time cuz I had so much more to share and do! Hopefully next time 🙂
Look forward to seeing you again and keep me posted on how your Senorita Miso ferments!!