It’s a big job, soaking the beans overnight and cooking them for 5 hours. The you have to grind them, cool and add the dried koji, which is like the yeast that ferments it. It will be ready to eat in about 6 months, gradually fermenting in a dark place as the weather gets warmer. January or February is the best time to do it. In this picture , you can see the finished product which is actually last year’s miso. It is delicious for soup or as a topping on tofu and other foods. I wish you could all taste it!