Used the day of rest to put up 5 kg each chickpea miso and soybean miso to ferment. Such a beautiful and fun process with the family, and today’s work will be enjoyed in hundreds of meals over the next few years 💚 #miso #akamiso #chickpeamiso #aspergillusoryzae #fermentedbeanpaste #fermentedfood #homemade #traditionalfood #culture #probiotics #umami #glutamates