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Koji inocculation

Koji inocculation

Koji inocculation

My wife wants to make MISO which is a fermented soy bean product.  The basic recipe is X kilos of boiled soy beans plus X kilos of KOJI and X/20 Kilos of NaCl.

Koji is a fungus that is seeded and grown on boiled rice, then dried.

I have about .4 Kilos of Koji.  can I take a small amount and inocculate about 4 to 5 kilos of cold, cooked rice and reasonably expect 4 to 5 kilos of Koji and not 4 to 5 kilos of rotten rice?

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