Four months ago I tried making my own homemade miso. Just a few simples ingredients: soybeans, koji (fermentation agent), and salt. The four months resting/fermentation period seemed long at the beginning, but in no time it was finished. Tastes a little different than the store-bought kind. My mom said its the "homemade" taste. Maybe this is how it's really supposed to taste, like how real ketchup tastes different than Heinz... Nice to know there are no preservatives and extra **** in there. Pure and simple, how life's supposed to be.