Doing some cleaning in the cellar yesterday, I found a lot of old starters I bought in the 80’s that I had forgotten about. Starters for natto, tempeh, shoyu and koji. There was an intact carton of starter for red barley miso koji.

The packages look good, whole and uncontaminated, so I’m going to try this variety out too, and if it is viable I’ll add it to my test.