We produce a number of legumes here at the farm and soybean being one of them. I love miso, specially high quality miso. As usual the best way to get what you want is to do it yourself. Has anyone or does anyone currently make homemade miso paste? I am looking to make it from soybean, chickpea, and red bean. Tips, advice, and anything else would be helpful, hopefully there are people around here that like to tinker with food on this level.
I would also like to produce my own Koji, curious if anyone is familiar with that process as well.