It is the season of making miso. People who want to make their own miso got together at my cafe and followed the instruction which was given by Ms.O who is a veteran of making miso. We needed soybeans (1.5kg), malted rice (2kg) and salt (800g) to make 5kg of miso. It was a very simple way in which we used our hands and feet for mixing and crushing soybeans and without using any machine. Ms. O repeated that the important thing was to crush while the soybeans were hot so all members worked very hard to crush hot soybeans which were just drained through a strainer into a big plastic bag. After that, we made soybean balls, threw them into a jar strongly in order not to let the air in to prevent mold, flattened the surface and covered with board sake lees. We will let them age for about 9 months to make good miso.

    In the afternoon, I went to Hikone to buy vegetables, meat, and fish to prepare Bento. On my way back home, the top of white Ryozen Mountain was so beautiful and I felt very refreshed.