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Okay, folks, where are all the #koji afficionados hanging out? I'd love to get connected for purposes of mutual learning and inspiration.

I decided to try a batch this week (second batch ever), and it worked out great, even though the spores had been languishing in the fridge for two years. This stuff really does want to live.

(GEM Cultures light rice miso spores on sushi rice, fermented in a Coleman cooler with a thermostat-connected hot plate, for the geeks who want to know)