Hi,
I do not have a steamer or anything similar, I was always cooking soaked beans for tempeh for 15min with some vinegar in it.
I suppose this step was to get rid of some harmful bacteria.
My question is - what is the purpose of steaming in making soy/barley koji and how can it translate to cooking time?
I also dry the beans in the oven afterwards till they are semi dry in an oven - should I do this for koji too?
T