Miso Starts with Koji

While preparing to make miso, I went into the pantry and discovered that my oats had been fully inoculated with koji.  I have no plans of throwing out this inoculated oatmeal because it contains healthy active koji spores that I plan to use in my next batch of miso.

Definition:  Miso, a staple in Japanese cuisine for thousands of years, is a salty paste made from fermented beans or certain grains, such as fermented barley, rice or oats, mixed with salt plus a key bacteria called koji.  Miso is one of the best condiments to keep on hand, as it’s versatile in recipes and packed with healthy probiotics.