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Random Q&A
Question:
Can I make my own Koji.  I assume South River products are not pasteurized and good to use as a starter?
Answer:
It is possible to make your own koji. You will need spores of the aspergillus mold, available from GEM cultures. Inoculate steamed rice with the spores and in two days the rice becomes koji. Maintaining a temperature around 90 degrees for 48 hour can be a challenge. GEM sends clear instructions with the spores, and read The Book of Miso for complete details. South River Miso products are not pasteurized.

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