Last evening I took the soaked rice and steamed it.
After cooling, I inoculated it with spores of aspergillus oryzae from Higuchi Shoten in Japan.
Then put it into the incubator.
This morning I took the containers out to check, break up clumps and mix in air.
This procedure happens every morning and evening for 2 days (48 hours) until done, and I have the next batch ready to go. The harvested koji will then be dried for later use.