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Miso doesn’t have to be made with soybeans. In this guide, learn how to make two unique homemade miso variations using chickpeas and azuki beans. Both recipes follow the same traditional fermentation principles using koji and salt while offering different flavors and gut-health benefits. I also share tips on using sake lees to protect your miso during fermentation and why saving the bean cooking liquid adds extra flavor and nutrition.

Tonjiru is the ultimate Japanese winter comfort food. This isn't just ordinary miso soup—it's a hearty meal packed with root vegetables and pork. My special version adds a "Koji Twist" using Sake Lees (Sake Kasu), Ginger, and Garlic to warm you from the core and boost your immunity. Discover the secret to a soup that heals your gut and feeds your soul.