Cookbook author and authority on all things Japanese, Nancy Hachisu, shared a recipe for homemade miso with us back in 2014. It’s totally doable—and worth the few months (I, Coral, Associate Editor and total miso newbie made it, and ate it, and didn’t die). The idea of making miso from scratch had always given Nancy pause; even after spending 20 years living on a Japanese farm, she never worked up the courage to attempt it. But finally, in the winter of 2012, she joined a miso-making group. (There’s safety in numbers, people!) And to her surprise, one thing became quite clear: It is very difficult to mess up miso. Truly.