And guess what? You can still find the PDF floating around the internet today. But before you go hunting for that digital grail, let’s talk about why this 40-year-old book is suddenly more relevant than your sourdough starter.
However, the information in the PDF is timeless. The calculations for salt-to-soybean ratios haven't changed. The troubleshooting guide for "Why is my miso bubbling?" is still the best on the internet. The Book Of Miso Pdf
While you can find a scanned PDF of the original 1976 edition on archive.org or various recipe forums, I have to warn you: The formatting is rough. The charts look like they were drawn by hand, and the black and white photos don't do the koji mold justice. And guess what