I’m washing, rinsing and soaking a kilo of soy beans for tonights cook. 

The soybeans are, as usual, organicaly grown, in southern Sweden by soybean enthusiast and breeder Per Modig. 

A kilo of barley koji

 
I wrote green on the label, but can’t remember why (I made it last winter). It’s obvious that it’s barley which always goes green – perhaps this one was greener than usual. 

That just goes to show why it’s so important to keep good notes, labels and proper documentation. 

Better luck next time. 

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