Guru K wrote:

>[...] I saw here earlier that people made things like garlic and
>onion miso. Are these added at the original making or later on in
>the process?

Actually, I'd like to know that too. I want to make some doubanjiang,
for putting in one of my favourite dishes - mapo doufu. It is a mix of
fava beans, soybeans, and chilis, but I don't know the proportions of
each, nor when to add the chilis.

http://en.wikipedia.org/wiki/Doubanjiang

I'm guessing that you get the mould fermentation started first, then mix
in the extras when you stir it well before packing into a jar - but I'd
love to hear it from someone who does this stuff!
--
Ross McKay, Toronto, NSW Australia
"Let the laddie play wi the knife - he'll learn"
- The Wee Book of Calvin