Rice koji

Martin_411586

Hi all,

I'll be making a batch of rice koji one of these days and I'm happy to make some extra if anyone's interested. For me, it's to make miso and maybe some shio koji if I feel like it.

I live in the Netherlands by the way. That might be relevant to mention

tshewman

As one who lives in america.if anyone in Martin's vicinity is interested, I would give this a look. I use Koji/shio koji for fish and steak and often with sauces. It adds a tremendous additional dimension not attained by other means.