How shikomi makes the difference in making miso soup
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How shikomi makes all the difference in making instant miso soup

How shikomi makes the difference in making miso soup

Ai Fujimoto mashes the soybeans at Crafted Kitchen, a commercial kitchen in Los Angeles.

 (Christina House / Los Angeles Times)
How shikomi makes the difference in making miso soup

Soybeans cook at Crafted Kitchen, a commercial kitchen in Los Angeles, as part of the process of making miso.

 (Christina House / Los Angeles Times)
How shikomi makes the difference in making miso soup

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)
How shikomi makes the difference in making miso soup

Ai Fujimoto gets ready to mash soybeans for miso at Crafted Kitchen, a commercial kitchen in Los Angeles.

 (Christina House / Los Angeles Times)
How shikomi makes the difference in making miso soup

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)
How shikomi makes the difference in making miso soup

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)
How shikomi makes the difference in making miso soup

Ai Fujimoto while making miso at Crafted Kitchen, a commercial kitchen in Los Angeles.

 (Christina House / Los Angeles Times)
How shikomi makes the difference in making miso soup

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)
How shikomi makes the difference in making miso soup

Balls of mashed soybeans, barley, koji, and salt at Crafted Kitchen, a commercial kitchen in Los Angeles.

 (Christina House / Los Angeles Times)
Miso soup

Omiso instant miso soup balls at Crafted Kitchen, a commercial kitchen in Los Angeles.

 (Christina House / Los Angeles Times)
How shikomi makes the difference in making miso soup

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)
How shikomi makes the difference in making miso soup

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)
How shikomi makes the difference in making miso soup

Packaged miso, with ingredients, at Crafted Kitchen, a commercial kitchen in Los Angeles.

 (Christina House / Los Angeles Times)
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