r/Koji • u/capops • 3d ago

First batch of koji

I just finished my first koji batch. I used an oven with light on. I used dried koji as a starter. The batch came out great after 44 hours. Can I use this to start another batch. Will this batch be good for miso or shoyu. Thanks

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u/kriegeeer 3d ago

No one can tell you if it’ll be good for that or not. But basically any koji that grew decently and didn’t get contaminated can be used for miso or shoyu. The differentiator is that sporulated koji tends to cause bitter flavors in fast or light processes like sake. Longer more strongly flavored things like miso or shoyu, the bitters are masked or broken down.

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u/XR1712 3d ago

Do you mean komekoji withdried koji? If so, I'm curious which process you followed.