Recently, as I was turning the jars of home-canned goodies upside down as I periodically do, and was rearranging them bringing older ones forward and sending more recent ones to the back of the shelf, a wonderfully aged batch of home-made Miso presented itself. The label on it confirmed that it is over 2 years old. What a treat! We had forgotten about it.
The recipe is from Wild Fermentation by Sandor Ellix Katz, a book we treasure at home. Home-made Sauerkraut and Baechu Kimchi have become a staple, with D easily making a batch on and off, all thanks to this book.
Just a little bit of this home-made rich deep miso makes a wonderful bowl of miso soup, which along with a generous portion of roasted baby squash made a sumptuous weeknight meal.