@@MDMM-u8y yes, I said it takes at least 6 months. But this is for brown Miso. I fermented my white Miso for 2 weeks in this video, Because it is White Miso. White Miso need double amount of Koji than brown Miso. That is why the fermented period is shorter than brown Miso. Brown Miso need nornaly need 6months to 1year. I can not say all the beans you can use. In Japan mainly used soy beans. But chickpeas, yes. Japanese people who live out of Japan, they make Miso with chickpeas.
Do you have Miso paste in your Kitchen? How do you use it?
Oh I'll be making this. Miso is so expensive where I live. Could you do more recipes with koji please?
Right which country do you live?
I still have 1 packet of Koji and thinking what am I making with it.
Thank you for your comment 😄
@@flexi-veggiejapaneseinlond3732 I live in Spain. I would love to learn to make shio koji to use as condiment
Do all beans work? Certain beans take longer to ferment? such as chickpeas? (You mentioned for six months)
@@MDMM-u8y yes, I said it takes at least 6 months. But this is for brown Miso.
I fermented my white Miso for 2 weeks in this video, Because it is White Miso. White Miso need double amount of Koji than brown Miso. That is why the fermented period is shorter than brown Miso.
Brown Miso need nornaly need 6months to 1year.
I can not say all the beans you can use. In Japan mainly used soy beans.
But chickpeas, yes. Japanese people who live out of Japan, they make Miso with chickpeas.