Very dark miso - is it ok?

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Very dark miso - is it ok?

Postby marello on Tue May 08, 2018 11:37 am


I made a chickpea miso a couple of years ago (literal, not miso years). I've just gone to decant it and the mixture is d a r k. It is very very thick and almost smells like chocolate. I scraped the top inch off and had a little taste. It taste pretty good but I'm a bit shocked at making something nearly black from chickpeas.

What are everyone's thoughts? Annoyingly I've lost my recipe book but I did make it with the intention of fermenting it for at least a year.
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Re: Very dark miso - is it ok?

Postby Ucmd on Sat May 12, 2018 12:24 pm

Looks good to me. Give it the sniff test.
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