Black Soybean Miso

I made a black soybean miso. I have to wait for a year to eat.

Tanba black soybeans are delicious even when simply steamed. I mixed rice koji with salt to make shio-kiri koji, then added well-mashed black soybeans and packed everything firmly into a container. I put salt on top.

This black soybeans are good quality, so there’s no doubt the miso will be delicious.

Original post: Instagram