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What I'm going to share today is how to make homemade white miso. Generally, miso is made by letting it mature for more than six months, but it is difficult to make at home because it is difficult to control the temperature and humidity of the place where it is stored, it grows mold, and it takes up a lot of space because it is made in bulk. However, if you have a vermicula rice pot, you can make it in just one day (8 hours) of fermentation work, so you can make small amounts for each use. In addition, the salt concentration of ordinary miso is high to prevent spoilage, but with this miso, the salt concentration can be adjusted (in this recipe, the salt concentration is approximately 6%, which is half that of ordinary miso). It is also perfect for those who need to adjust the salt content due to high blood pressure or illness. In addition, research has shown that it has amazing health benefits, such as improving the intestinal environment, boosting immunity, preventing aging, and relieving fatigue. This miso has a good balance of sweetness and saltiness, so it can be eaten as is. Enjoy it every day, not only in miso soup, but also on bread, on vegetables, in dressings, or marinating meat or fish in it. Thank you very much for watching today.
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