Quote:
Originally Posted by T.G
Still, it's a totally different process. You're fermenting the meat, it's a bit different.
I'm glad you are getting good results though. Based on your recommendation, I'll give it a try. Is this the stuff you are using and just grinding it?
http://www.amazon.com/MIYAKO-Malted-.../dp/B004FH67ZQ |
This is a good guide with detail to the process:
http://www.bonappetit.com/test-kitch...-shortcut-koji
That looks similar to what I bought from amazon and was drop shipped from Japan.