Empty My Fridge
Homemade Chickpea Miso ☆ ひよこ豆味噌の作り方
Ingredients
- Chickpea1000 g
- Koji1000 g
- Salt400 g
Instructions
- Soak the chickpeas overnight, then cook them until soft.
- Mash the cooked chickpeas, then mix in the koji and salt.
- Pack the mixture into a bucket or container, pressing out as much air as possible.
- Store in a cool, dark place for at least 6 months.
Summarized from Peaceful Cuisine's video. Watch it for the details.
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