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Ai Fujimoto mashes the soybeans at Crafted Kitchen, a commercial kitchen in Los Angeles.
(Christina House / Los Angeles Times)Soybeans cook at Crafted Kitchen, a commercial kitchen in Los Angeles, as part of the process of making miso.
(Christina House / Los Angeles Times)Cooked soybeans are ready to be mashed and made into a paste for miso at Crafted Kitchen, a commercial kitchen in Los Angeles,
(Christina House / Los Angeles Times)Ai Fujimoto gets ready to mash soybeans for miso at Crafted Kitchen, a commercial kitchen in Los Angeles.
(Christina House / Los Angeles Times)Ai Fujimoto shows a mixture of barley, koji, and salt that will be mixed with the mashed soybeans to make miso at Crafted Kitchen, a commercial kitchen in Los Angeles.
(Christina House / Los Angeles Times)Ai Fujimoto mixes the mashed soybeans with the mixture of barley, koji, and salt to make miso at Crafted Kitchen, a commercial kitchen in Los Angeles.
(Christina House / Los Angeles Times)Ai Fujimoto while making miso at Crafted Kitchen, a commercial kitchen in Los Angeles.
(Christina House / Los Angeles Times)Ai Fujimoto forms balls of the mixture of mashed soybeans, barley, koji, and salt at Crafted Kitchen, a commercial kitchen in Los Angeles.
(Christina House / Los Angeles Times)Balls of mashed soybeans, barley, koji, and salt at Crafted Kitchen, a commercial kitchen in Los Angeles.
(Christina House / Los Angeles Times)Omiso instant miso soup balls at Crafted Kitchen, a commercial kitchen in Los Angeles.
(Christina House / Los Angeles Times)Ai Fujimoto shows a container that has been fermenting since March 14 at Crafted Kitchen, a commercial kitchen in Los Angeles.
(Christina House / Los Angeles Times)Ai Fujimoto shows a container of miso that has been fermenting since March 14 at Crafted Kitchen, a commercial kitchen in Los Angeles.
(Christina House / Los Angeles Times)Packaged miso, with ingredients, at Crafted Kitchen, a commercial kitchen in Los Angeles.
(Christina House / Los Angeles Times)Sept. 20, 2024
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