We make miso by mixing soybeans, or other legumes, with the fungus Aspergillus oryzae and salt, and allowing fermentation to occur. Usually, miso ferments for six months to a year. It can also be made with rice, wheat, and oats incorporated. Miso contains a lot of beneficial vitamins, minerals, proteins, fiber, and isoflavones. Come learn how to make miso with us!
