Sweet miso, salty miso and nattoh miso from The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World (page 318) by Sandor Ellix Katz

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  • koji of your choice
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  • EYB Comments

    Can substitute "Koji" recipes on pages 297-298 for store-bought koji, and other beans for soybeans. See recipe for variations. Ferments for 1-6 weeks for sweet miso, 6 months to years for salty miso, and 4 weeks for nattoh miso.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute "Koji" recipes on pages 297-298 for store-bought koji, and other beans for soybeans. See recipe for variations. Ferments for 1-6 weeks for sweet miso, 6 months to years for salty miso, and 4 weeks for nattoh miso.

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