The last batch of barley koji is in the incubator almost ready to be put out to dry.

The koji season is coming to a close. The supply looks good. Enough for this years miso making and some koji to sell to other miso makers. (Note; there is an odd shadow discoloration in the middle of the following pict – should be whiter)

And now the miso making season is started with a double cook of soy beans made into a two year rice miso and a two year barley miso.

But first a little break from gardening, carpentry and food processing – tomorrow we get on the plane and head to Kyoto Japan for an immersion into Japanese culture.