Non soy miso.

[MartinKrpan]

I'm almost at the point of trying to make my own miso, but I'm lacking an important ingredient, or rather utensil. Namely a proper vessel. Is it ok if i use a unglazed clay pot or is it better to use a glazed one? I was thinking of using unglazed, so that the walls get impregnated by yeasts and other microbes to aid future batches. Or is it safer to use glazed, so it's easier to clean and reduces drying out of miso as it ages?

Ps.: thanks WWFSM for such a nice first-hand tutorial of making sweet miso. It'll definitely help out lots, since most recipes lack such minute details.