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Once you know how to make miso, it is not that difficult to do. This original version with popcorn makes it even more worth the effort. 

Creation of Merijn van Berlo, Choux*, Amsterdam, The Netherlands.

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Allergens and dietary requirements

  • Gluten
  • Vegan

Ingredients

1700
g
koji made from pearl barley
2500
g
popcorn, puffed and blended
170
g
salt
4
%
wet brine
own-components.blocks.recipeYield4 kg

Scale recipe

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