Koji Rice and Miso
How I make small batch miso, starting with small batch koji rice, and then how I used it to make Bunya Nut Miso
I got the idea for making a Bunya Nut Miso from my favourite miso makers Fermenstation. I did a one day course with them a few years ago and they took all the mystery away. Making Miso is not hard, but it’s handy to be able to learn by doing with masters! I then got hold of a book by Kirsten and Christopher Shockey, called Miso, Tempeh, Natto & other Tasty Ferments. This book taught me how to make the koji rice. I immediately ordered some koji starter from Fermenstation online and have now made a few small batches of koji ferments. Madagascar Bean Miso, Macadamia Tasty Paste and Shitake Tasty Paste (that’s what the Shockey’s call what I would call miso.
Today I’m going to share my process with you, to give you a taste for how easy it is to make miso and even the koji rice. If you live in a regional area, you can easily buy the starter and get it posted to you, but posting koji rice might be too difficult. You don’t really need any special equipment. I made my first batch of koji rice b…