koji question
Posted: Mon May 15, 2017 10:50 amhi folks,
I have a question concerning koji. Is it possible to extract - or even reproduce koji from miso? I have read somewhere that koji thrives on glucose and salt, so I watered down a little miso , and added some honey and salt. About four days later the liquid began to have white cream forming under the surface ... and now about one week later a white crust has formed on the surface, which has a very pleasant sweet/sour taste ... could this be koji? A related question ... I read that miso can be made without koji ... how?
I have a question concerning koji. Is it possible to extract - or even reproduce koji from miso? I have read somewhere that koji thrives on glucose and salt, so I watered down a little miso , and added some honey and salt. About four days later the liquid began to have white cream forming under the surface ... and now about one week later a white crust has formed on the surface, which has a very pleasant sweet/sour taste ... could this be koji? A related question ... I read that miso can be made without koji ... how?