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 ...

Base ingredients ― rice, barley, or soybeans ― are first steamed inside the sealed container to prevent contamination from other mold or bacteria. After cooling, koji spores are sprinkled over ...

add miso — a Japanese fermented soybean paste made by combining soybeans, koji, and salt. Koji is a magical mold grown on soybeans, rice, or barley that allows fermentation. It essentially turns ...

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 ...