The more we cook at home, the more picky we become about our dinners out. This, I've noticed, leads to us cooking in more often.
Surprisingly, we manged to use all but 10 lemons from the freaking huge bag. Not bad! Thanks again for all of your suggestions. Seriously, there is no way I could've thought of all those things myself.
I spied this tub of koji in the refrigerator, noticed I had dried soybeans, and finally put the two together the other day. In 4 weeks, I should have a batch of homemade sweet miso. I bought the koji at Berkeley Bowl for about $5.
If it turns out good, I can use the excess to make more miso pickles. I think there is at least 2.5 pounds of miso here.