Miso
Description
A Japanese paste of soybeans and koji, salt-fermented for months to years — the longer it ages, the darker and deeper it gets.
More photos, notes, and history will collect here as this grows.
A Japanese paste of soybeans and koji, salt-fermented for months to years — the longer it ages, the darker and deeper it gets.
More photos, notes, and history will collect here as this grows.