How is it?
I learned to make miso (fermented bean paste) a few years ago. Miso takes a few months to years to mature. I recently opened one that I made last year. Chickpea miso is easier to make than soy bean version so far.
What is miso can be found here?
https://www.epicurious.com/ingredients/how-to-buy-store-and-cook-with-miso-paste-recipes-article
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