In the meantime, I’ve also been making rice koji – a new batch every third day. I’m up to 4 kilos now and will do 2 more batches and then switch to making about 5 kilos of barley koji. I do have a larger incubation chamber, so I could make bigger batches faster, but I prefer the slow, steady pace of the smaller ones.

Yesterday I ran out of my japanese tane koji (koji starter), so I got out a package from a company in Olympia Washington USA.

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I bought this last year when I was visiting over there, along with starter for barley koji and tempeh. It is so easy to find and contact these companies by internet now days.