Spilling the Beans

Apr 23, 2010

Twelve pairs of hands and 11 kilos of beans – Welcome to a miso-making party! P.S. If these pictures get you salivating, do note that the miso won’t be ready until October.

Then, the miso was formed into large balls, and packed into ceramic containers and air tight plastic bags. The miso is then left to sit for at least six months. Once the right taste is achieved, the fermentation can be stopped by putting it in the fridge.


             I’ll have to wait until October to try our miso!             


I’ll have to wait until October to try our miso!


This post was originally published onTokyo Green Space.