It is Day-3 of my homemade koji. In the morning when I woke up I noticed the smell of natto. My husband and daughter noticed the natto smell too. I remember my mistake that I made yesterday. Yesterday I ate natto for lunch. I opened natto box right next to the bread maker and mixed it well. I thought it would be fine because the bread maker was closed. But obviously my koji was affected by natto.
I was not sure what should I do next. I didn’t want to trash my first trial of koji. I had two options. One is to consume the first trial koji to make amazake. The other option is to make homemade miso. I decided to take the latter option.
I let the homemade koji sit in the room temperature all day and put it in the refrigerator at night to rest.
three wisdom 