I was wondering,,, do we really have to use Koji each time?
I want to make miso, and wondered why we can't use some live miso to get the legume paste inoculated with the aspergillus oryzae mold since it still contains it, instead of starting with koji each time.
Sourdough can be inoculated with a little of the last batch instead of a fresh wild starter each time; is there some reason this doesn't work for miso?
Thanks... I pretty much have to start making miso if I want it as a family staple, because my son is allergic to soy, and chickpea miso is retailing for $10 per tiny tub! We simply can't afford to eat it all the time, if we have to buy it. Buying Koji is all fine and well, but I also keep thinking, "Isn't there some way this can become self-sustaining, rather than a situation where we have to keep buying something?"