Hello everyone,
I have an odd story to tell.
Last week I went to my university laboratory to inoculate some jars of rye grain with mushroom inoculum. A few days later, I look at the jars and see two cultures competing - the mushroom and Koji, spreading new generations with it's greenish yellow conidia!
The spores must have been waiting in that cabin for some months now, cause I brought a handful Koji to my professor in Winter, which used to start agar-cultures and left the grain in the biosafety-cabin.
Now I have 8 jars of whole, not too softly cooked rye grains that in the end will be part mushroom mycelium, park koji - ever heard of this?
Of course the mushroom mycelium is just as edible as Koji, so I think - should I just eat them?
Any idea how I can turn the basidio-Koji into a sort of rye-miso?
Thanks for any suggestions!