ALL POSTS

Discover what I learned while visiting four traditional miso breweries in Nagano, Japan. From centuries-old cedar barrels to rare miso-making techniques, explore the craftsmanship behind authentic Shinshu miso—and find out how I'm bringing these flavors and stories to my November 2026 Miso Making Workshop in Orange County, California.

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.