Miso isn't one recipe with knobs; it's a ladder, and the rungs are chosen months in advance. The koji & garum guide carries the Shockey presets in one table — and once you see the two axes (how much koji, how much patience), the ladder stops being a list and starts being a decision.
Salt here is measured as a percentage of legumes + koji, with the koji : legumes ratio setting the sweetness:
The medium batch: 1,000 g of legumes wants 240 g of salt at the 1:1/12% rung — and because the salt joins the mass it was measured against, the jar's true final salinity lands at 10.7%. Both numbers are correct, which is exactly why the guide names the base of every percentage it prints. The miso scaler runs the whole ladder in the browser; the app turns a saved miso into a batch with the tasting reminder when its aging time comes round — the part everyone forgets.
Label the batch. — the cellar crew