Koji to Miso

Below you will find 4 recipes that will use freshly harvested koji, organized by duration of fermentation time, starting with the shortest. If you would like to grow your own koji, we recommend following the step-by-step guide in The Noma Guide to Fermentation book. Alternatively, you could buy dried koji rice (or koji from other grains) at your trusted suppliers. For local suggestions, look at our list of suppliers.

100g koji 
200g water  
7g salt

Puree all the ingredients together and fill into a vacuum bag.
Leave the mixture to stand for between 5-7 days. 

100g koji
100g water
20g salt

Mix all ingredients. Stir every day for 7 days. After that stir once a week.
Can be used immediately, and is matured after 6 months. 

100g dried soybeans
133g koji
17g salt

Soak the soybeans the evening before and cook until tender (approx. 50 mins). Pass the koji and soybeans through a mincer and mix thoroughly with the salt. Layer the mixture in containers, making sure that there is no air between the layers. Sprinkle the surface of the mixture with salt and cover with weights.
Ferment for at least 3 months.

100g dried soybeans
100g koji
22g salt

Soak the soybeans the evening before and cook until tender (approx. 50 mins). Pass the koji and soybeans through a mincer and mix thoroughly with the salt. Layer the mixture in containers, making sure that there is no air between the layers. Sprinkle the surface of the mixture with salt and cover with weights.
Ferment for at least 18 months.