Hi,
I just embarked on my first batch of miso. I followed the recipe for red and white miso in the book (I made one crock of each), and all the preparation went fine. Only after I put it up did it occur to me that maybe I made a mistake with the koji.
I bought the koji at my local Japanese market and it came in a tub. The rice was dehydrated. Was I supposed to rehydrate the rice before I used it? Of course this never occurred to me as I was preparing the miso, and it seems like there would be enough liquid from the beans and the pot liquor I added, but now that it's out of my hands I'm having doubts.
What have you guys done in your miso adventures? Did I make a mistake or am I okay? Any input would be appreciated.
Thanks a bunch,
Tejon