[Summary of questions & ingredients used↓] ♪Please read it♪ [Miso Q&A] We will answer all your questions! Check this out and you'll have even more peace of mind! You can make mold-free, easy and delicious miso♪ • [Miso Q&A] We will answer all your questions! Check this out and you'll have even more peace of mind! Mold-free, easy and delicious... ◾️Blog article summarizing the steps for making misohttps://plaza.rakuten.co.jp/mama20200... ↑Click here if you want to check the steps and ingredients in writing! ■Tools used for making miso (Rakuten room)◾️ https://room.rakuten.co.jp/room_fbdab... Noda enamel tub 40cm (¥4,950) Noda enamel round storage 27cm (¥7,480) 100% cotton gauze 30cm x 10m (¥420) Tombow pickling bag for 1 tou, pack of 2, for 20 and 15 inch (¥188) And many more... ■Q&A■ Q.1 What do I do with it after it's finished? A.1 Divide it into small portions into Tupperware or Ziploc bags and store in the fridge or freezerQ.2 Can I leave it at room temperature after it's finished? A.2 It's fine to leave it at room temperature, but as fermentation progresses the aroma will get stronger, so if you don't like that, put it in the fridge or freezer! (I store it in the freezer as soon as it's finished.) Q.3 Is it okay if the fermentation period goes beyond the summer? A.3 It's okay to make it any time of the year (I make it whenever I run out of miso). However, fermentation will progress faster if the temperature is high, so if you are going to ferment it beyond the summer, taste it three months after fermentation begins. There is no rule that says how many months you have to ferment it, so as long as it's delicious, it's OK! Q.4 Can the gauze be reused? Can it be substituted with something else? A.4 It doesn't get rid of the miso smell, so it may be difficult to reuse it... I have never tried using another cloth or kitchen paper as a substitute. I recommend using gauze because the fibers of other materials seem to get mixed into the miso! Q.5 Sake lees should be refrigerated, but won't they spoil if left at room temperature? A.5 Maybe it's because miso is very salty, but the sake lees I use as a lid have never gone bad. I use sake lees every year. Q.6 Is it absolutely necessary to ferment it for six months? A.6 There is no rule. In warmer months, miso can be delicious even after 3 months. The key is to taste it and if it's delicious, it's done! Q.7 Do you stir it when it's done? A.7 There will be unevenness between the top and bottom layers, so it's recommended to stir the whole thing before transferring it to smaller containers. Q.8 Can I add other grains such as barley or millet? Can I make barley miso in the same way? A.8 I've only ever made miso using soybeans, so I don't know, sorry! Q.9 Does it have a best-before date? Q.9 It's a long-term preserved food that has been handmade since ancient times, so I don't think you need to worry too much about the best-before date. Q.10 How much was it finished? After it was finished, I measured the total amount of miso and it was 4.2kg this time! [Points] In the old days, there were no refrigerators, so miso was eaten as something that fermented and changed in taste from the time it was made. Therefore, there is no problem with storing the finished miso at room temperature as long as it is in a cool, dark place. However, we now have refrigerators, so if you taste it and think, ``This is my favorite flavor!'', it's a good idea to store it in the refrigerator or freezer right away. Putting it in the refrigerator will almost completely stop the fermentation ^^ ★Please check the blog for a detailed explanation★ https://plaza.rakuten.co.jp/mama20200... ++++++++++++++++++++++++++++++++++++ ◾️Playtime◾️ 00:00 Ingredients and procedure00:33 Preparation the day before (soaking soybeans)01:29 Checking the soaked beans01:45 Boil the soybeans03:32 Mix the salt and koji04:09 Mash the boiled soybeans06:45 Mix the salt, koji and soybeans08:22 Put the miso into a sterilized container09:35 Cover with sake lees and gauze11:08 6 months later++++++++++++++++++++++++++++++++++++ ◾️Ingredients◾️ Soybeans 1000g Koji 1000g Salt 490g Sake lees, about 300g ++++++++++++++++++++++++++++++++++++++ ↓↓↓The kitchen supplies I use are here↓↓↓ Rakuten room▷https://room.rakuten.co.jp/room_fbdab... instagram▷ / mainichigohan_okasan blog▷ https://plaza.rakuten.co.jp/mama20200... Twitter▷ / mainichi_okasan #homemademiso #miso #preservedfood