Third year in a row that we meet Hiromi-san at her restaurant KotoKoto to make miso. First year I helped her make miso for the restaurant and got some miso on my own.
Last year we made 6 kg each using three different beans and two different mold base (rice and wheat). This year we used two of the same type of beans last year and a new type of bean and the same two different types of mold base. Total of 6 kg each.
So you grind the beans to make a “paste” and when making miso soup you use the paste?
Well… There are some salt, yeast and about 10 months of waiting between the grinding and the miso soup