Has anyone ever tried washing with miso? Since it's unpasteurized, I can only imagine how the bacteria will change the cheese! Could this be too much? If I were to attempt this, does anyone have suggestions for which style cheese I should start with?
I also have a nuka (pickling bed) from my honeymoon in Japan that is made of sake lees (the bits left over from sake fermentatation). It smells so beautiful and I'm dying to use it for something other than my pickling. Imagine a combination of subtle fruitiness, umami, yeast and alcohol, with a hint of sourdough bread in the background.
I'll take any suggestions and try any experiments that are thrown out there for me!