The batch of miso I made back in November finally came out of the fermenter over the weekend!
Very tasty, though it tastes more like shoyu than miso. (The two are closely related, so this isn’t a big surprise.) To be honest, I didn’t expect any particular flavor as I didn’t target any actual style. My usual method of learning to make new things is to just aim for the general vicinity… and then refine as I master the skills and techniques.
I figure I’ll put the next batch down in late August/early September (my schedule is FULL until then), aiming at a fast fermenting lighter style. This matches my miso soup recipe, which uses a blend of lighter and darker misos. (A blend makes for a much better soup in my experience.)
Hopefully, this means that by November I’ll be able to make miso soup entirely with my home-made miso!
Apprentice Mages Lounge. 
Oh, the sounds exciting and tasty. Nice!
LikeLiked by 1 person
Making some miso soup tonight… I’ll be adding a touch of this miso to see how it work in my standard recipe.
LikeLike
Ooh, I remembered the post, but I forgot they take time to ferment and was confused and doubting my memories. Good going.
LikeLiked by 1 person
Thanks! It was actually supposed to come out in March.
LikeLike
Impressive! I’m quite curious – how do you control how strong your miso is? Since you mentioned wanting to make a batch of miso with a “lighter style” next time.
LikeLiked by 1 person
You make it lighter (or darker) by controlling the ratio of the three ingredients (soybeans, koji, salt) and by how long you let it ferment. (Lighter is shorter.)
LikeLiked by 1 person
Wow, good to know. Perhaps I’ll try it myself one day.
LikeLiked by 1 person