the stage of fermentation when the koji and soybeans become a soft solid. The thick paste sits in large open-air vats and is stirred frequently for the first few months. After the initial few ...

Miso can be intimidating if you have never cooked with it before. To learn which type is best to use when making a marinade, ...

In both cases, the voiceover remains factually correct. At 4:10, the video misstates how the steamed soybeans are tossed with the koji and barley. They are tossed together by machine, not by hand.

Fermenting soybeans, Koji mold and salt produces miso. The taste of this rich, aromatic seasoning varies depending on regional climates. In Kyoto, rice miso is the standard, while white miso ...