Dried Moromi Koji - Shiga Prefecture Produced Barley/Soybean
Or use to make other quick koji or miso types. The fermenting time can be from a week up to two months.
The basic recipe is: - One 500g bag of moromi koji - 4 cups soy sauce - 250g of cooked white rice - Vegetables of your choice
Note: - More filtered water may be needed to correct the liquid state - Stir from time to time to keep all ingredients submerge under the liquid.