Last year, due to the pandemic, I was not able to buy any kome-koji from Japan. Without koji, I could not make homemade miso. I still have some homemade miso that was made in 2020. It will stay for another three months or so. I really wanted to make homemade miso.
Today I had engaged almost all day in making kome-koji. I did some research on the recipe. This is the procedure I took.
Last night at 7 p.m., I washed brown rice (600 gram) and started soaking in water.
At 7 p.m. today, after the brown rice being soaked for 24 hours, I steamed it for 50 minutes.
I put the rice on tray that was sanitized by boiling hot water and let it cool off until the temperature turned to 45 Centigrade. I mixed Koji starter (5 gram) with the rice thoroughly. Then I put it in the bread maker and set the menu as ferment. I hope it will turn out well.
three wisdom 