My first koji making

In 2017, before I immigrated to Canada, I participated in a koji making workshop in Japan.

It was only a few hours workshop, the steamed rice was cooled on the table, sprinkled with koji mold, mixed by hand, and everyone took it home and took care of it for three days.

Although we were given general guidelines for care and temperature, it was still my first time making koji.

There were so many things I wasn’t sure, and I wondered if it was okay! ?
Three days passed without me really understanding.

I don't remember much about the finished koji (lol).

But what I remember most is that the temperature rose so much that I was really worried!

I was working the day after the workshop, so I said I was going to work to the koji that was being kept warm, and left the care of it to my father at home.

I called my father from work and asked him how the temperature of the koji was.

I was shocked.
It was so hot that I couldn't believe my ears, and I asked him over the phone that please mix it right away! !

My first impression of making koji was very difficult, so I was away from making koji for a while after that.

But I again started making koji again after I moved to Canada.
I'm still in the middle of my koji-making journey, but by experiencing it over and over again, I am learning how to deal with each situation.

Koji is like a sourdough, a living culture.
Making koji is not always the same, so maybe that's why I can’t stop.

Satomi