Hi guys... a friend of mine makes great hatcho miso... with only soybeans... he steams, inoculates with aspergillus and incubates all of the soybeans that goes into the miso...
After reading Katz's recipe for making miso, where you make rice koji, and add the same amount again of cooked soybeans (1:1)... I'm wondering...
Can you make hatcho miso by steaming and inoculating, incubating only half the amount of soybeans... and then mashing that together with the other half of the soybeans that have been simply cooked?
ie... make a koji from soybeans, but stick to the same ratio of 1:1 of koji to cooked beans???
Just wondering if a difference... would save time because want to make a double batch miso/tamari.
Thanks to any who have some experience they're willing to share...