First try w/ Noma Peaso
1000g Mitoku Dried Barley Koji- ground
800g dry yellow split peas rinsed, soaked and cooked till tender, cooled
100g salt
Prepared and packed into a sanitized cylindral glass jar, salted top and covered loosely w clear wrap onto the surface, weighted (4#) and covered with cheesecloth.
After 9 days at room temp (70 degrees) the aroma is decidedly alcoholic and fruity.
I'm thinking this is not what I should be smelling but as this is my first rodeo, I have no idea.
If anyone has sage advice for a miso newbie, I'd appreciate it
thanks