by nkbrilley on Thu Feb 20, 2014 2:03 pm
Just tested my first ever batch of miso - a sweet rice one, made with commercially available koji. Tasted like it should do, which is great! but has the texture of under-cooked rice. Should i just chop it up with a blender? Most commercial miso, even the stuff from the top miso shop in Kyoto looks mashed anyway?