This years production of koji
I did have a few kilos of koji left from last year that I used for making miso in February and March. This new koji will be used now to make a couple batches of barley and brown rice miso, and what is left will be saved for miso making this autumn.
Swedish eco soybeans getting weighed in for a batch of barley miso.
Thank you for the miso and koji posts! They are informative and are giving me confidence to try making my own koji.
Let me know how it goes. Good luck!