The Zymurgy magazine article includes 2 recipes: sweet white miso and savory red miso. Miso is a fermented paste traditionally made with soybeans. As with sake, miso ferments with the help of koji, that magic culinary mold Aspergillus oryzae, grown on rice or barley. The cooked soybeans are mixed with koji and a percentage of salt to control fermentation and deter unwanted microbes, and then blended into a paste and left to ferment at room temperature.
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