The combination of rice and beans surrounds us. We eat them together. Often. To make miso, the building blocks are rice, soy beans, and koji. The koji breaks down the rice and beans into a flavorful, aromatic paste. Looking at ethnic combinations of rice and beans gives us ideas for the development of ethnic misos. First on our list to ferment is rice and black beans, the catalyst for this idea. This will soon be followed by red beans and rice, a Southern classic, and then maybe rice and peas or rice and pinto beans or...
Years Past
February 26, 2009
February 26, 2005
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