5 lbs. rice koji (10 cups volume of uncooked rice)
10 lbs. cooked black beans (5# dry weight)
Salt (8% by weight), plus 5 T. smoked salt
Hijiki seaweed (2 oz.)
Garlic; fresh crushed (2 heads)
Red pepper flakes (handful)
I started this batch of miso in May 2011. I harvested the tamari after 6 weeks, and replenished with salt brine. This miso formed no mold during its ferment, and I harvested tamari again when I harvested the miso last week. The second harvest of tamari tasted just as good as the first, which, for some reason, surprised me.
This batch of miso was also very wet, and it might be because I did not smash the beans well in the beginning. As you can see from the pics, the beans and koji are still intact (and the beans very tasty to eat whole). I used about half the miso to ferment duck and chicken egg yolks. They’ll be ready in about 6 months. I then used an immersible blender to homogenize some of the miso into a thick uniform paste.