- 5 cloves or 25 grams fresh garlic smashed
- 42 grams or 1 1/2 cups dried soaked and rinsed porcini mushrooms
- 3 cups or 615 grams namasake (or just add 3 cups water and 2 TB vinegar)
Pour the sake onto the drained mushrooms and soak. Drain them by lifting lift them up like lettuce. Then, drain the liquid with a very fine sieve or tea strainer. Add the crushed garlic cloves. Boil the mixture down very slowly in a stainless steel or non-reactive pot to 1 1/2 cups or 275 grams.
- 1 cup or 350 grams mellow white miso
- 2 1/2 cups or 350 grams ground basmati rice koji (or another rice type)
- 1 TB or 20 grams coarse sea salt
When the mixture has cooled to 140F mix the mushroom garlic mixture with the salt and ground rice koji. Mix very well. Let sit until room temperature then mix in the pre-made miso thoroughly.
Let sit 30 minutes to several hours at room temp. The mixture should be fairly loose but still capable of holding a ball shape.
Place in a glass tray, covered, and inoculate at 105 F for 48 to 72 hours.
Remove and let sit for 12 to 24 hours after stirring. Lasts indefinitely in the refrigerator fridge if you don’t get anything in it. You can use it right away or let it age for a few days.
It can also be aged at room temp (68 to 72F) for as long as you like. Pack like regular miso after adding a teaspoon of course salt and blending well.