If you answered "No" to any of those, just use the PDF for the recipes . The chapter on Miso Pickles (vegetables cured in miso paste) takes 24 hours and will blow your mind. Or the Miso Soup Variations —there are 50 of them, ranging from clams to turnips to fried tofu skin.
Be honest with yourself. Do you own a food processor? Do you have a cool, dark basement or a wine fridge? Can you wait 6 months for dinner? The Book Of Miso Pdf
Published in 1976 by the team behind the legendary The Book of Tofu , this isn't a pamphlet of soup recipes. It is a 450-page encyclopedia dedicated to one ingredient. It covers the 2,000-year history of miso in Japan, the science of koji (the magic mold), and—most importantly—how to make it at home in five-gallon batches. If you answered "No" to any of those,
While you can find a scanned PDF of the original 1976 edition on archive.org or various recipe forums, I have to warn you: The formatting is rough. The charts look like they were drawn by hand, and the black and white photos don't do the koji mold justice. Be honest with yourself
However, the information in the PDF is timeless. The calculations for salt-to-soybean ratios haven't changed. The troubleshooting guide for "Why is my miso bubbling?" is still the best on the internet.