|End of the First Batch of Plantain Miso|
|Pepita Paste and Teff Koji|
|Pepita Miso Looking Like Mustard|
|Miso Method Hard Cheese|
|Peanut Butter and Jasmine Koji|
|Cookie Dough and Teff Koji|
|Cookie Dough Miso Cookies?|
|White Chocolate and Teff Koji|
|Raw Egg and Jasmine Koji|
The koji enzyme monster has converted everything I've thrown at it into miso with unique characteristics of the base ingredient. Pretty much anything works. I don't have the palate to parse out the protein:carbohydrate:fat ratio conversion differences I was looking for. It has all tasted good so far so maybe it doesn't really matter.
I hope these miso making adventures will inspire you to push the limits of processes you already know and love. The key to discovery is understanding the fundamental method and applying it to your heart's desire.
As always, please share your investigations to keep the ideas bouncing.