I have three small bags of koji left from last years koji production.  

 
From right to left; brown rice koji, barley koji and white rice koji, where I used barley koji starter. It turned out green/brown and should make a darker rice miso. 

I’ve soaked a kilo of swedish eco soybeans for miso making tomorrow. I’ll cook the beans now, then in the morning divide the cooled down beans into two halves in order to make a small batch of brown rice miso and another of barley miso.

I’ll use the experimental dark rice koji to make miso next week – then it will be time to make more koji for the rest of this year (and some to sell).

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