u/Schnagli

Until now I have only made more traditional misos but as it is wild garlic season I wanted to try something else out.

- 600g rice koji
- 300g cannellini beans
- 300g chickpeas
- 100g toasted pine nuts
- 150g wild garlic
- 8% salt

The paste turned out softer than what I wanted but the smell is amazing even before fermenting.