If you have any questions, suggestions or otherwise, please feel free to contact us at:
By the way, we are a planning a three week trip to Japan in April. We hope to visit some small-scale ecological gardens and traditional food production outfits. If anyone out there has any tips on places to visit, let us know!
timogarden 
Hej igen,
Tack för ditt svar! Säljer ni mison i Uppsala varje lördag på Fyristorg?
Ja, vanligtvis. Men nu är det lite för vintrigt. Vi tar semester nu januari och februari. Återkommer i mars när vädret blir bra. Hör av dig – Ibland tar vi speciella leveranser till uppsala.
Hej, säljer ni era produkter på Bondens marknad på Östermalm i Stockholm eller i närheten?
Nej. Inte i Stockholm, bara i Uppsala vid Fyris Marknad och hemifrån.
Hej, kommer du att vara på fyristorg på lördag?
Yes, soon on our way.
Hej,
Går det att få tag på miso som du har gjort i Uppsala ?
Jo, var bor du?
Bor ute i östhammar men är runt Uppsala rätt ofta
Om du är i Uppsala på lördagar på morgon kom till Fyristorg mit i stan.
Hej Tim. Snubblade över din blogg precis. Undrar om det går att köpa kojisporer av dig?
Jo, bor du nära Enköping eller Uppsala? Vilken sort?
So you harvest the barley koji when it’s green, not when it’s white?
Yes, it turns green early with the starter (tane koji) I have. If i use rice starter I get a whiter koji even on barley.
Hi, we bought your rice miso in Uppsala the other week. It is really good, so we’ll need more ;). When will be the next time you’ll be in Uppsala? Is therefore done way to look this information up, or a newsletter? Or, alternatively, do you ship?
Jo, bra! Jag är på Fyristorg Uppsala nästan varje lördag morron, fast inte nu på midsommar. Vi ses.
Säljer ni torkat koji-ris? Eller har något tips var man kan få tag på det i Sverige? Har letat överallt jag kan komma på men det närmaste jag hittar är att beställa från England.
Jo, ursäkta jag har inte kollat bloggen ett tag. Nu! Du är säkert Elin jag svarade på sms igår. Annars är svaret ja, jag har koji att sälja.
I visited you at the fermentation day. Today I fried chicken and let it simmer in some rice miso. It was very good. I wonder if I can find your products somewhere in Uppsala? Regards Eva Nedergård
Yes, I plan to be at the Fyris Market saturday morning.
I was wondering if you have any thoughts of trying to inoculate quinoa (using the method you describe for white rice) to make quinoa koji? I’ve been thinking about trying it.
I have never tried quinoa for koji making. I think it would be too soggy and bacteria would take over quickly. You could always try! Let me know how it goes.
Dear timo garden. I recently tried making barley koji with a starter kit from GEM cultures, and referenced your blog during my expirement. I am confused about the color of the koji/barley when it is complete. I was under the impression there should be a white mold covering 100% of the grain. Mine turned more green which i thought was a failure. You also have pictures of barley koji that is green. Any explanation would be helpful. thanks.
Hmmm, I thought I mentioned that in my instructions. Green is the right color for barley koji. Rice koji will turn green too if left long enough. It has been breed that way through the years for making a lighter colored rice miso.
Please add me to blog. Thanks.
I’m not sure what you mean. I think you have to click the follow button.
Would love for my kids to have the experience of going to a farm (not the grocery store) to pick out a pumpkin, just like I did when I did when I was a kid growing up in USA. Is this something your farm can help with?
Thanks, Clare
Sure, but I’ve taken them in after the and for ripenkng indoors. And I’m selling them fast. If you are near, please come with your kids for a visit.
Hi Timogarden!
Came across your post on making Koji. I’m interested to learn more and hope you could share with me. I went to gemcultures and am unsure which Koji starter I’ll need if I want to make rice Koji for Sake.
Would you be able to advise?
Jackson
Get a kojistarter that is made for white or sweet miso if they don’t have one specifically for sake. It will work fine. But then you’ll need a sake yeast too.
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