A Long-Term Black Bean Variety
So, you've made your own miso paste, maybe using our black bean miso recipe, and are now ready to look inside the crock after a long waiting period. Congrats, good job! After a full two-years, we finally opened our black bean miso and here we will share the end results after decanting homemade miso, plus more information about koji selection. We opened it a year earlier to taste test and decided to keep on going for one more season. But this year it was ripe and ready and we pleasantly discovered that our patience paid off.