Every year I try to make at least one new type of food/drink ferment. This year it's miso. One of my favorite discoveries while writing my book was Earnest and Sumiko Migaki's local Jorinji Miso. They cracked the world of miso wide open for me and now I appreciate it more than ever.
I love Jorinji's misos and have been lucky enough to try a lot of their more unusual products such as lima bean miso, chickpea miso, miso butter cookies, aka-shiso juice and amaranth juice.
Now I'm trying my hand at home miso making because I'm curious and I love fermented foods. I used Sandor Ellix Katz's recipe from Wild Fermentation to make my first batch of soybean miso in the photos below. Now I just have to wait a year until it's ready!
Read about my homemade red bean miso.