It’s been just a little over a year now since my homemade miso paste was stored away in our cellar to slowly ferment. Yesterday, we opened a small part of it for a first taste-test, which was pretty exciting.

The texture could have been a little smoother and it came out a little salty – somewhat comparable to biting into a bouillon cube – so definitely more for cooking than spreading directly onto something. But the taste was great and for a first try I’m more than happy how this turned out!

I’ll leave the rest of it shelved for at least another year and already have ideas for some experiments with the second batch.