Koji has been used in China since 7000 B.C. It is the fungus Aspergillus oryzae inoculated in legumes or cereals, giving rise to a mould that is the origin of misos, soy sauces, sakes and an endless number of incredible preparations.
In this case it is a miso of pearl barley, basmati rice and sundried tomatoes. It will take three months to ferment enough to be ready, but it will be worth it. We are looking for a sweet, potent miso that is as versatile as possible for use in our cooking.
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