My mother-in-law decided she had better come along after all and just risk getting the flu so she could supervise the miso making operation. She always has lots of advice, like how to mix the ingredients properly or how to clean the iron cooking pot (with a pumice stone). After all the bickering over ingredients, we still aren't sure how much rice and wheat was added or exactly how my aunt innoculates the grains but I suspect she buys the powder from the farmer's union store. I asked how many kg of rice we use for each batch and she shows me a bowl, her special miso-making-measuring bowl that she always uses and she knows just how many scoops to use. It's not a real precise recipe. Hygiene, well, that's another thing. I don't want to tell you about the flies that got mashed in or the twigs or dirty hands - let's just hope that there is enough salt in this stuff to kill most anything. The miso will continue to ferment for 4-6 months before we eat it. As it ages, it gets darker and darker with soy liquid (really thick soy sauce) forming on top. The video shows the process....then you'll know why people just go to the store and buy it.
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