The koji looks pretty good after 2 days of growing.

This year I’m using tane koji starter from Higuchi. It’s the one they call ‘barley yellow koji’. This one sporulates yellow while the one I used last year from Gem Cultures sporulates green and more profusely. That will probably make this years barley miso a lighter color and perhaps a slightly different flavor. It will be interesting to watch it develop over the next two years. But first I have to dry the koji for later use.