I'm thinking of trying either finger licking miso or natto (sp?) miso next. Not certain which one is right for me, anyone tried these?
Just so you know, I'll be making them soy free due to allergies.
In the Art of Fermentation, Katz mentions Finger Licking Miso is made with (paraphrased because I don't have the book in front of me right now) "vegetables that are already fermenting". What type of veggies? How are they fermented before adding: salted, miso fermented...? Is it tasty? Can I use rice koji instead of barley koji for this one? Katz mentions that the recipe is in The Book of Miso, but I'm having trouble finding it there.
How about the natto miso? Anyone here tried it? Is it as horrid as natto? I'm okay with natto texture, but the taste is just impossible for me (plus the allergy induced vomiting). Is it more miso taste or is it more natto taste?
Does it have to be barley koji for the natto miso or could I use rice koji? How about making it with adzuke beans instead of soy, or is soy necessary for the texture? Any other substitutes for malt in the recipe? I was thinking of sprouting some barley or other grain and then adding it in (would I need to dry and/or cook first?), or any recomendations on what kind of malt and somewhere in Canada where I could mail order it?
I know, so many questions. I don't know if anyone here has tried these or not, but I thought I would put it out there. If I give them a go, I'll post answers and updates here as I go along.