I did finally get around to setting up my first crock of miso to ferment. it's about 2/3 of a gallon made with just soybeans and commercial rice koji. I believe it's a high-salt "red" miso, so I'll leave it for 1-3 years.
You can see a series of pictures with captions on my G+ at https://plus.google.com/u/0/11718457573 ... 9xs7FGT8x6
I hope it works out. I boiled the soybeans in my pressure cooker in thirds. The first third, after an hour in the cooker was mushy. The second third, after half an hour in the cooker was a little soft. The final third, after ten minutes in the cooker was slightly softened, clearly still cohesive, but didn't have the nice raw-sprout flavor that they had after soaking. So you can see in some of those images that there's quite a mixture of textures -- I hope that works out OK.
I anticipate my next batch being mixed lentils (due to ease) and then my third crock being my first attempt at a quick, sweet miso based on my taco miso idea.