koji question

Miso, tamari, tempeh, idli/dosa, natto, and more!

Moderator: Christopher Weeks

koji question

Postby Ablot on Mon May 15, 2017 10:50 am

hi 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?
Posts: 7
Joined: Sun Apr 16, 2017 3:31 pm

Return to Legume Ferments

Who is online

Users browsing this forum: No registered users and 2 guests