Step 7

The morning of the fourth day

The mold has not blossomed yet but is just starting to. The fuzz of the mycelia is beautiful, and the odor and flavor are wonderful. The enzyme level should be at its very best now, so I will harvest it anyway.

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On flowering it will turn a nice yellow tan color. Many koji makers let it go that far. Perhaps this adds to the flavor and color of the miso. I seldom let it go so far and haven’t noticed any difference in the miso.

I scrape the mass onto cloth lined drying baskets and spread it out.

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These baskets go on a rack in the furnace room to dry for 2 or 3 days.

The next and last step will occur in about 2 days when I check for dryness, package and save for later miso making.

And now is the time to put rice to soak for the next batch. I will make up to ten batches of rice and barley koji during the winter season.