Mixing
Japanese: 混ぜる（まぜる）
Uniformly combining salt-mixed koji with mashed soybeans.
Salt-mixed koji and mashed soybeans are combined until uniform. Seed water may adjust consistency.
Insufficient mixing causes uneven fermentation and inconsistent flavor. Aim for uniform color and softness. When squeezed by hand, earlobe softness is ideal. Mix with large scooping motions from the bottom for uniformity. Feel the texture as koji and soybeans merge. Your hands' warmth is part of fermentation. Miso making engages all five senses.