Kinzanji miso is a traditional way to preserve Summer veggies. I packed with eggplants specifically grown where I am originally from in Japan, Japanese cukes and green shiso with 3 different kojis: barley, soybeans and rice koji. Its not used for cooking but eaten as is as a side dish. However, also for those who love drinking, good as a side for alcoholic beverages to pick between sips. 
This is my first time making and liquid that comes from the fermentation is supppppper rich! I'd definitely make this again even just for that liquid!