So, i started this batch of miso back in December of 2020, about 9 months into the pandemic. Technically it was finished in December 2021, but i’ve read about aged misos that are 5+ years old, so i just decided to keep it rolling along. it’s now so salty rich and dark that it looks like baked brownies. #DIY #fermentation  #Miso #japanesefood

https://media.mstdn.social/media_attachments/files/112/345/352/584/220/746/original/092fc783e29f7790.jpeg 

 great color :)