The beans are put in fresh stream water the night before and then boiled for six hours in the clean (no Mordants) dye pots. The soft beans are placed into a big zelkova mortar (That is used as a clothes hamper for the other 364 days of the year.) and squashed with a massive wooden pestle.
Rice with the appropriate bacteria and salt are turned in by hand into the steaming mush. The miso mix is flattened into ceramic crock pots and left to ferment for six to ten months before it is ripe.
Home made miso using the best beans and stream water is better than what you can buy. It makes it's way into almost every day's menu.
We had some guests over to help with the taxing business of smushing beans by hand. Tohei and Shunji and friends.
He said to me, "You must not ask for so much."
And a pretty woman leaning in her darkened door
She cried to me, "Hey, why not ask for more?"