MISO
Okara Miso
This experiment combines okara and koji to turn a dry soy byproduct into a rich fermented paste.
No Salt Miso
This experiment tests a no-salt miso held at high heat to prevent spoilage while enzymatically breaking down the substrate.
Cranberry Bean and Sunchoke Miso
This experiment combines cranberry beans, soybeans, and roasted sunchokes into a composite miso paste.
Grits Miso
This experiment turns toasted grits and fresh koji into a fermented paste with a toasty, corny flavor.
Barley Soy Miso
This experiment combines barley and soybeans into an awase-style miso with a distinctly grain-based character.