Red miso with pinto beans and barley koji. 
I use a piece of parchment paper and glass pebble weight with a pickle pipe airlock.
10 Week Update:
Left:  Some of the bean and koji mixture rose above the parchment paper and weight
Middle:  Light layer of mixture covering glass weight
Right:  Tiny black spots of mold and a little fuzz forming
Left:  Scraped off top layer and cleaned the jar
Middle:  Topped with another layer of salt
Right:  Covered with fresh parchment paper and ready to ferment some more. I decided to not use the glass weight this time to see if that helps to keep the miso under the parchment paper.
More pics and info coming when I harvest the miso...
*All images and content are the rights of Candice Brunlinger to meet the requirements of Summer Bock's Fermentationist Certification Program. Some of the recipes are from Summer Bock while others are influenced by her, various fermenting cookbooks or Candice's herbal and culinary background.