Making Koji [麹] – After 24 Hour

IMG_3248 FullSizeRender FullSizeRender (1)

Here is the Koji [麹] after 24 hours. You see white Koji mold covering on the surface of the rice. Temperature and humidity are the keys to control the growth of the Koji.

Advertisement

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s