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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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