This homemade fermented miso is made with low-pesticide soy beans, rice malt made from locally grown rice, and high-quality salt.
I wanted to pass on this homemade miso recipe that my family has been making for about 25 years to my daughters, so I'm posting it here.
This becomes even more delicious if you mix it after two months have passed since preparing it. The surface may mold even if you thoroughly sanitize the equipment, so simply remove the moldy portion.
Enjoy Japanese food around the world.