Miso

お味噌の消費量がものすごい我が家。

車で30分の宇和島屋に買いに行くのも面倒だし、買う時はまとめて3個買って（混ぜて使うためでもあるけど）出費もすごいんじゃないかと思って、大豆多めの減塩お味噌作ってみました。

麹は日本酒を造るためのものらしい。アメリカの大豆、アメリカの麹、出来るかな。手前味噌。

I made Miso the first time. We use it a lot for anything instead of salt. I usually drive 30min to Uwajima-ya, the Asian market, and buy three at time, but I don't like to go out there often just for miso. And, it gets expensive if I think about the cost of gas, time and other things. As well as, I found a recipe with less sodium. The salt I used is a great one from Japan, and I found the rice-koji (culture) at the local beer/wine/sake brewing ingredient's store. Koji is also used for making rice wine. Hopefully, in eight months, we can eat this. I can't wait!