MAGIC BEANS

It’s become ubiquitous across many cuisines for boosting flavour and adding umami, but have you ever given more thought to how miso is made? Japanese chef Shinji Hiraoka imparts this knowledge through Enokido Miso, which handcrafts miso in Sydney, and also sells organic miso-making kits. It’s DIY for the patient, with the red miso paste taking four to six months to ferment, crafted from soybeans, sea salt and kome-koji (malted white rice). enokidomiso.com.au