Thursday, December 27, 2012

Miso Making

Thanks to my wonderful mother-in-law, for the past several years we've had the pleasure of consuming substantial quantities of delicious homemade miso.

Up until now we prepared it in California.  On the winter solstice, the process shifted coasts to DC.

Stores almost always carry pure soy bean miso, but miso can be made from any combination of beans.  Since she first made it for us a couple of years ago our absolute favorite in flavor and fortunately in symbolism as well has been a blend of soy beans and black eye peas.

This year's mix is 60% soy beans and 40% black eye peas.

It's tucked away in the attic for now for the long six month fermentation.

Summer can't come soon enough.

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