Many thanks for those who came! We had a great day.
After the tasting, we decided to make Miso with quinoa and rice Koji 50/50 mix.
Mashing cooked soy beans very well. Hard work!
Mix koji and salt well.
Pack the jar.
Then store the young Miso till next year. The light yellow mixture will turn darker as time goes.
The next Miso making workshop is in fall 2015.