It’s ready for the grand reveal
In February 2023, I prepared some miso and wrote a post about it. It’s been a year, and finally, I can use it! Hooray!
What happened to the mould in the end?
There were a few white fluffy moulds on the surface, but since the last article on this batch, I haven’t changed the cover or removed them.
The Result / Taste
We always kept it in the darker part of our kitchen, and the result is GREAT!
It was not me who used the miso first. It was my mum who was here over Christmas and New Year. We had just run out of our homemade miso from 2022, and it looked ready, so she used it to prepare miso soup.
Then she said it was delicious! She is picky and doesn’t mince her words, so I was glad she was pleased with the miso.
According to my mum, my miso tastes sweeter than hers in Japan. The soybean, salt and koji ratio should be the same since she taught me how to make it. All I can think of the differences are the soybeans and the salt. All her miso ingredients come from Japan, but mine are all over the place—organic soybeans from China, sea salt from France and rice koji from Japan.
Now it’s even easier to prepare!
It's pretty easy to make. At the end of last year, I prepared it for 2024, and I used a food processor this time, so it was even easier.
You can get the recipe from here if you haven’t tried my miso recipe.
Closing words
Another year of homemade miso, completed with flying colours!
The amount should be enough for two of us for over a half year (we don’t eat miso soup every single day). I should make more this month to make sure I can cover for a whole year or bring some for my friends and my Japanese and French family.
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