Can the dried rice Koji be brought to life by soaking

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Can the dried rice Koji be brought to life by soaking

Postby James4210 on Thu Jul 21, 2016 3:38 pm

I'm interested in making miso and I always see dried Koji being mixed with crushed soya beans and salt. I understand it's the enzymes in the Koji which break down the soya beans and contribute to the fermentation process.

My question is this. Is dried Koji alive, or is it dead but full of helpful enzymes? I've not been able to ascertain whether one can make more Koji out of dried Koji in the same way one could multiply yeast.

From what I've gathered online, I think you probably can't clone Koji or make a live mould culture from dried Koji, otherwise people would only buy one batch and keep it going. If anyone knows any different please let me know.
James4210
 
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