A couple weeks ago I reported on a koji that turned ugly, but not not bad. It had a good smell and taste. So now I made a miso with it to test it’s enzyme power, using the standard recipe.

I cooked 1 kilo of soybeans (there’s about 2 kilos of cooking liquid too).

1 kilo of ugly rice koji thoroughly ground in.

Then 460 grams seasalt mixed in.

Then put into fermentation jars to watch for 2 years. So far it looks just like it should.