then i found a site that talked about Nattō and it mentioned that there was a taste similarity to vegemite

from there i went to my fridge and pulled out the miso and banged some on some toast

eureka – i no longer need to buy vegemite

now i am looking around and discover that others have discovered miso on toast

and miso is soo much cheaper than vegemite

next step – make my own miso

ee-haa up yours Kraft you thieving #$@%ers

pop

http://www.gemcultures.com/soy_cultures.htm

But unfortunately my inept rice steaming led to a very wet base and resulted in something between sake and miso. I use it for cooking stir-fried veggies etc.

For the soybean miso I used pre-made koji bought dry from Berkeley Bowl in Berkley CA. (Can be found in many stores with large Asian sections and in Japantowns.) This batch is much more successful. The miso is now a year old and has a very rich nuanced and delicious flavor. Better than store bought miso. I’ve been using it in small batches as I need it and letting the rest age. Thanks for your interest!