Took this book on Japanese #fermentation out of the library. The amazake I made using my countertop (and only) oven to hold the temperature steady is amazing. The chickpea miso is probably ready, but I want to give it a few more hours.

I have a little more koji left over, and I think I'll use it to make a small batch of shio koji.

If I can make miso with chickpeas this easily, prepare for me to go into full mad scientist mode.
https://bpl.bibliocommons.com/v2/record/S75C8690682