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RE: Making White Miso for Winter Soups / 白味噌の仕込み

in Food & Culture • 7 months ago

Where do you store it? In a warm or cool place?
I look forward to seeing the results :)

7 months ago in Food & Culture by
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         7 months ago 

        I let it ferment in cool dark place such as in a cupboard. Then I keep it in freezer after 2-3 months.

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