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KoJi

Barley or Japonica Rice Koji

  1. 500 grams pearled barley
  2. Rinse and soak in water 4 hours - overnight
  3. Steam until tender
  4. breakup, spread and cool to 30˚C
  5. inoculate
  6. incubate 48 hours
  7. contiune to incubate next koji tane

General warning - you need to be sure that your final product is eatable. The strain of koji has to be correct and not contaminated or this could be dangerous or deadly.

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Page last modified on August 28, 2020, at 07:11 PM