Soy Koji Spores
This strain has been specifically bred to grow well on soybeans.
It has good fragrance, medium amount of amylase, but strong proteolytic power, which is perfect for hatcho miso.
Growing Koji on soybeans is a bit advanced, and we do not recommend to attempt this as your first koji. It is better to start with rice to get a good feeling for the process.
It is best to soak the soybeans for at least 12 hours. Drain them, and then steam them in a pressure cooker for 1 hour (if you dont’t have a pressure cooker, steam the beans in a normal steamer for 3 hours).
After steaming, make sure that the beans are not too wet. If they are too wet, Bacillus Subtilis will take over (Natto bacteria), which will result in slimy beans that smell like ammonia.
In order to avoid that, you can either dry them with a hairdrier a bit, or you could also dust them with starch/toasted flour, which will soak up any excess moisture.
For 5 kg, For 50 kg, For 200 kg