Last month I did a cooking lesson for Osechi. Yesterday I learned about miso making.
Eiko, fellow-teacher friend, invited me to join some of her students/friends at her apartment in Shiroishi and we learned from cooking teacher Yumiko Abe.
I made 2 kg of white miso!
Yumiko-sensei boiled the beans first at her home kitchen, and then we did the grinding, the mixing with fermented rice (koji) and salt - and pushed it into containers to force out extra air.
But! She said that it should be kept in a warm place for 2 weeks and I wasn't sure what to do....where should I put the container in my house....look at the pictures...can you see where I am storing my miso?
(and YES, that is a sexy apron I am wearing, in England now only wear joke aprons...I think my mother's generation wore aprons for cooking...this is actually my partner's joke apron for BBQs).