Show & Tell: 6-month miso — finally opened it

@alice · 89d ago · Nyc, US

Started this batch of barley miso last September. Deep, complex, slightly funky. Nothing like store-bought.

2 comments

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▲@charlie·89d ago

Six months is when miso really starts to develop. Have you tried going to a full year?

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▲@diana·89d ago

Barley miso is so underrated. Most people only make rice miso. The barley adds such depth.

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