Earlier this winter I made a big batch of traditional soybean miso for the first time. It's still sitting pretty and I'll check on it this spring and most likely scoop it out next winter. I made a second batch of miso a few days after the soybean miso with red beans because I had some leftover koji and didn't want it to go to waste. If you don't know what koji is read this.
I don't need to make my own miso since there's really good local Jorinji Miso but every year I like to try a new ferment or two and this year happens to be paved with miso. Do you like miso? How do you cook with it?
Read about my homemade soybean miso.