Ratio / Formula
Japanese: 配合比（はいごうひ）
The ratio of soybeans, koji, and salt determining flavor direction.
One of the most important factors in miso flavor. Basic formula: soybeans 1 : koji 1 : salt 0.4-0.5. More koji for sweetness, more salt for drier.
White miso: high koji ratio, lower salt. Red miso: low koji ratio, higher salt. Changing numbers creates entirely different misos. Start with the basic formula. Ratio differences become clear in miso soup. Preparing sweet and dry versions simultaneously makes a fun comparison. The pleasure of adjusting numbers teaches the depth of fermentation.