Making miso, day 180: Replaced the plastic film and put down a weight two months ago and it seems to work better to prevent molds on top. Miso is slowly getting darker now and has a wonderful smell. #miso #makingmiso #koji #fermentation

Making white bean miso, day 19: Harvested a bowl of tamari that was pooling on top of the miso. The traditional way soy sauce was made, I believe. The flavor is very bean like, but nice, like salty fruity umami bean water. As you can see, the color is light amber. My understanding is that tamari pooling on top early on signals the miso is too wet (which I was suspecting). I'm curious to see how it will develop, since it's still on the wet side.

#tamari #miso #fermentation #umami #phaseolusvulgaris #makingmiso