Tag: miso

Busy day in lab Mountfields. Processed 3 lots of : borlotti bean, marrowfat peas (aka mushy), pinto beans. On the table also are dried aspergillus sojae rice left over from the miso batch, some soy miso I made a few months ago and some I've finally put into brine with dried chili and red dates.

First time doing soy bean . Using rice made at home. Now all I have to do is wait 6 months till it's ready. Yes that's a bag there!