Cor blimey it’s a scorcher today!  I suddenly feel very relieved that I am on restricted duties.  The sun is blazing down, the earth is developing big cracks and the ducks, who normally can’t be bothered to walk the two hundred metres to the pond actually went for a dip to cool off and clean up.

Hard core miso purists will probably look at this post and scoff at me for trying to make miso in “summer,” so to speak (dry season here is like summer), since you are supposed to make it in winter because …….. (fill in blank with the usual stuff that poncy, purist, fundamentalists say when they are trying to put you down and show how much smarter they are than you but I digress…).  So, anyway, this is day two of Miso Madness (made in the summer, ha, ha, ha!):

Yesterday’s rice was soaked, drained and steamed.

Then the cooked rice had to be spread out and cooled before inoculating with the right Aspergillus mold.

The most pleasurable part of the process is making the final bundle to incubate the rice and get one step closer to rice koji.

Tune in tomorrow for the next stage in making rice koji…

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