Shikomi (Preparation)
Japanese: 仕込み（しこみ）
The series of steps combining raw materials and packing them to begin fermentation.
Shikomi is the central step in miso making. Salt-mixed koji and mashed soybeans are combined, then packed into containers while pressing out air.
From this day, microorganisms begin their work. Care taken during shikomi influences the course of fermentation, so attention to measuring, temperature, and hygiene matters. The day you prepare miso is the first chapter of a long story — steady and sure. After preparation, store the container where temperature is stable. Avoid direct sunlight and quietly watch microorganisms at work. Miso evolves with the changing seasons.