Getting done.


It’s done!



Except for some natural preservative painting as well as fixing the dirt and foundation later. 


This recycled graffiti plywood backside will hopefully be visited by some local graffiti artist and get a more colorful paint job, preferably in shades of green. 


Koji ambrosia

First make amazake. Boil brown rice with no salt until soft and gooey. Add rice koji. Mix and keep warm, 50 – 60 degrees C for about 12 hours. The koji enzymes break the rice down – in particular, the starch into sugars. The result is the sweet pudding amazake. 

To make koji ambrosia add grated ginger, lemon peel, more liquid if neccessary, mix until smooth with a mixer and warm a little. 

The first time I tasted this was in Japan almost half a century ago. We sat in a circle on the floor and passed a bowl of warm spiced amazake around. I thought I must be in heaven and this the drink of the gods. 

I was hooked!

The old mini greenhouse has been rotting away for the last couple of years. 


Time to make a new one. I found another window the same size, so it will be bigger too. 


4 more squat protective cages – 11 in all – should be enough for this winters production. 

This seasons barley miso is made, now I will make three batches of rice miso. The first is a regular 2 year rice miso, consisting of 1 kilo of newly-made rice koji, 1 kilo soybeans boiled yesterday evening and 460 grams seasalt. 


Mashed and mixed,


Then put into jars for 2 years of fermentation,

To cover smaller areas, I designed a smaller covering that’s easier to move around. 


This row of strawberries is now well caged. 

The first 3 batches of this seasons rice koji. 


The first batch is done – dried and packaged. The second has grown well and is now spread out to dry. The third has been steamed, inocculated and will now grow for 2 days. I plan to make 10 batches in all. 

One more barley miso – a standard 2 year barley miso with herbs. 


That is: 1 kilo swedish soybeans, 1 kilo barley koji, 460 grams seasalt with 6 garlic cloves and a deciliter each of thyme, basil and oregano. 



So far, I have made more than 10 kilos of barley koji and 3 batches of barley miso (1 with herbs). I have used 3 kilos of barley koji for miso, sold 1 and have 6 kilos left for sales and making more miso in the fall. 

4 new ones should be enough for now, but I think I will design a new kind  that is not as high, lighter and easier to move around, that would be better for lettuce and strawberries. 

Now that I’ve made 10 batches of barley koji and I’ve run out of suitable barley it’s time to switch over to making rice koji. 


Instead of wooden trays, I have found that terra cotta bread forms work much better for rice. 



The terra cotta forms are unglazed, so they breath and hold a certain amount of water – just right for rice koji growing, barley koji however, grows better in the wider open wooden trays.