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Don’t think that brewing miso is a difficult task. In fact, the simple method is to steam soybeans, mix them with rice koji and sea salt, and then package them for more than a year of silent brewing. When you watch the light yellow soybean mash slowly ferment and transform into delicious miso, you will appreciate this process even more. This is not just a kind of food production, but a period of precipitation and accumulation of taste.
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Негізгі бет Тәжірибелік нұсқаулар және стиль It took 3 days to reproduce the ancient method of miso! ?
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