This time, I made "rice miso" using brown rice koji.The ingredients are soybeans, malted rice, and salt, which are very simple.To explain the procedure, boil soybeans that have been softened by soaking them in water.Mix koji and salt and knead it with both hands until it becomes crumbly.This is called koji-no-shiokiri. 
Crush the boiled soybeans into the paste while it is still hot and mix well with the salted koji.If the soybeans are too hot, the koji mold will die, so let the soybeans cool down to about human body temperature before mixing.Then, roll it into a rice ball size and put it in the container one by one by slamming it into the container.This is to prevent air from entering. Finally, sprinkle with salt, cover with plastic wrap or washi paper, cover with a drop lid, and place a weight on it. 
Dr. Komatsu explained in detail how to make it delicious and how to prevent mold from his extensive experience.I have been learning how to make miso from a miso shop in Fukuoka prefecture for a long time. Ms. Komatsu brought as souvenirs pickled turnip and turnip leaves and tofu pickled in miso that she had made herself.!” was pleased. 
At the nursery school, once every two months, we call it ``straight food day,'' on which we bring rice balls with only salt and no furikake or ingredients, and the kindergarten prepares miso soup with lots of ingredients. The aim was to experience a simple meal in an era of plenty, and for the children who forgot rice balls, Mr. Kawakami made rice balls himself by cooking new rice.Also, "Bento Day" is set once every two months, and I heard that the purpose of this is to prepare for elementary school. The children at the nursery school who came to see the miso making room many times were all barefoot, and their faces were lively, friendly, and in a good mood. (Terry)
