Originally Posted by tropit

Good news! Yesterday, with fingers crossed, I put my rice koji back on the griddle to warm back up and keep growing. It worked! I checked on it last night and could see the fluffy, white mycelium growing. I continued to let the koji sit on the griddle overnight and this morning, the rice is covered in white fluff. It smells like koji too. I don't see any mold or other infectants growing on it, so I'd say that it's good to go. I'll take pix when the sun comes up.

Today, I'm mixing my cooked soybeans with the koji, salt and miso and putting the mix in my crock to age.