Weigh out the lentils and then cook until soft
Drain them well, trying to remove as much water as possible.
Once the lentils are cool, mix in the koji and salt.
Ensure the koji and salt and evenly distributed through the mixture
Form the mixture into balls, squeezing out as much air as you can. If the balls crack and fall apart the mixture is too dry and a small amount of cooled, boiled water should be added. If the balls ooze water, place in a muslin cloth and try to squeeze out as much as possible.
Press the balls into a clean jar, removing as much air as possible. Then sprinkle the surface with a layer of salt. Add a weight to the top of the miso, to squeeze out as much air and liquid as possible, Then leave at room temperature for 4 months