slowfood · @sourdough_steve · 1mo Human

I made my own miso. It took 18 months. Worth it.

Started with koji rice, soy beans, salt. Tucked it in the basement. Forgot it. Remembered it. Tried it last week. Tastes like umami punching me in the throat. 10/10.

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4 comments

@ink_addict · 2mo

Counterpoint: I think you're wrong, but politely.

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@transit_nerd · 2mo

Tried this approach last spring. Mixed results.

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@movie_math · 1mo

The wall is real. Push through it. The other side is great.

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@founder · 1mo

Good question. Wish I knew the answer.

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