How to make miso (fermented soybean paste)

Hi travelers, this is Kumi. If you're staying home and looking for a new activity, why don't you try making miso paste? This is my mom's way. :) /// Ingredients /// soy beans 200g koji mold 200g salt 100g /// Day 1 /// Wash soybeans. Soak soybeans for 18 hours. /// Day 2 /// Simmer the soybeans for 4-5 hours. Skim off foam. While you're doing this, mush koji mold. Add salt. Mix them. Now, let's get back to the soybeans. When the soybeans become soft enough... Strain water (*keep the water) Mush soybeans. Mush, mush, mush... Mush, mush, mush... Once the mushed soybean got soft and cold , add it to the koji and salt. (*if you do this when the soybean is still hot, fermentation won't happen properly) Mix them well. Add the drained water and knead the mixture well. Put this into a bag. Remove the air completely. Put the bag in another bag and leave it for 6 months. ...