Northern Bean and Millet Shoyu?

[10kFerment]

I LOVE shoyu sauce and so does my wife.

Her blood type is B though and I'd like to make a version that doesn't have soy or wheat in it.

Since northern beans and millet are neutral for all blood types, I was hoping someone might have insight into the use of millet being a good/bad idea? I know the northern beans will make an awesome tasting shoyu, if the miso I've made is any indication.

Anyone know if the millet will cause an issue? Approximate changes to a shoyu recipe when using it instead of wheat?

Any issues with using a miso starter instead of shoyu starter?

Appreciate any input at all. Thanks!

[Tim Hall]

I can't think of any problems off the top of my head, but then again I've never used millet. The primary difference between koji cultures is the amounts/types of enzymes expressed. You might look at the nutritional profile of millet (in terms of %protein, carbs, fats) and see if it looks closest to wheat, barley or rice, then make your kojikin decision based on that.