Spontaneous fermentation is the oldest form of 'cooking'. Long before man understood the chemistry of how microorganisms preserved his food and heightened its flavor while making him healthier, he learned to control and manipulate the process. Each culture developed their unique specialties based on indigenous ingredients. Early travelers borrowed techniques from their neighbors and assimilated them to what was available back home.
In this spirit, I've taken the time-honored process of making miso and adapted it to the bounty of ingredients that are available in the modern world to make these trial batches. The choices were not arbitrary— they needed to fit the protein/starch profile that koji requires to feed upon. In some cases, soybeans were added to the base ingredient to boost the protein content. Many borders were crossed, but no bridges were burned.
No doubt, some will fail, and some will succeed, but that's part of the fun of discovery. Ultimately, flavor will dictate which ones will be pursued.