So...I am trying my hand at homemade miso. Some of the starters that I ordered arrived a couple of days ago, including a bag of barley Koji. (Barley that has been inoculated with a specific fungus that is used to make miso.) I made a batch of, "Barley Miso," this morning. It smells amazing! Not that hard to make...pretty easy...cheap too. One batch made a lot of miso! I think that I have about 2 quarts of it. South River Miso sells their delicious, Barley Miso in jars, at around $16/lb, (approx. 8 fl oz.) I think that I may have about 6, or 7 jars worth in my batch.
Of course, it's going to take a long time to ferment and age properly, about 6 months to a year and a lot of things can happen between now and then. I may have to throw the whole thing out, or I may have something absolutely exquisite...who knows. I'll keep you posted as I look in on it from time to time.
~ C