How to Make Rice Koji at Home (Plus Miso Making)

This video provides a comprehensive guide to creating koji, a mold-inoculated rice used as the foundation for Japanese staples like miso and soy sauce. It covers the microbiology of *Aspergillus oryzae*, the precise steps for home cultivation using a dehydrator, and the subsequent process of fermenting the koji with beans and salt to produce traditional miso paste.