KOJI KITCHEN

1. First the soya beans are soaked then boiled

2. Koji is then mixed with salt

3. The soya beans are mashed
by hand

4. The soya beans and koji/salt is mixed together with ame (water from soya bean boiling) if needed to adjust the consistency

5. Air is squeezed out of the mixture by forming balls and patting

6. These are then thrown into a container and covered where it will ferment....

After 6 months to a year, but can be up to 2 years of fermentation, you will have the most beautiful miso!!!!