This time, we used round barley koji.Using rice koji makes rice miso, and barley koji makes barley miso. 
The soybeans are soaked in water from the previous day and cooked softly in a pressure cooker in the morning.Soybeans and rice malt mixed evenly by the teacher's hand.Roll it up and put it in a container. 
The skill of putting it in the container is as expected of the season!It was that kind of feeling
(Sorry, I couldn't take the shutter in time because the moment I entered was too short.) After finishing the class, I received a comment from the teacher. “Everyone, thank you for participating in the miso making. If you write down the amount and date and stick it on the storage container, it will be useful for the next time!” Thank you for participating.
We hope that the miso you bring home will mature into a delicious flavor.
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macro pocket(Regular Diet Association Secretariat)
JAPAN MACROBIOTIC ASSOCIATION
https://www.macrobiotic.gr.jp/
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