miso making

You can get good quality miso in australia too. However there is nothing better than home made miso! (I think... this is my first time.)
I have collected a couple of recipes from different sources but they are pretty simple. I cheated by using a food processor to mash the beans so maybe this is not as traditional as it could be...
Oh well, I will see how this goes.
The miso will be rested for 3 months from now and stirred once. It will be ready to be eaten from 6 months.

All you need is
good organic soy beans
salt
koji
and
patience

One of the advantage of making your own miso (or any fermented products) is that the miso will take on and cultivates the various micro-organisms that are part and parcel of the ecological system in which it is produced. It reflects the miicroflora of those who grow it and in turn it recreates and intestinal flora that is compatible with and in harmony with the ecology of which they are part.