Miso

Miso is about ratios. For country miso, I use soybeans and then half rice koji and half barley koji. For people who have a soy allergy, I use chickpeas. You can experiment; you just have to be very patient to understand the results.

The basic ratio for a 6-month aged miso is 10:7:3 = koji : dry beans : salt. The only way to do it correctly, and with precision, is by weight. Koji is the fungal mold Aspergillus oryzae. It has been used for over two thousand years to ferment soy