A journalist came to find out some more about ‘mold in food processing’. What could be a better way to start the miso season. I prepared soybeans and then made a batch of rice miso when Hanna Dahlström came. 


The happy result.


We also discussed mold growing (and use) in detail – how to make the rice koji etc, but that process takes about 5 days, so no hands-on demonstration this time. 

I have enough koji left from earlier this year for several miso batches, and I will be making more koji in January and February for miso production next year. 

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