Fermented black beans (Hamanatto) from The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World (page 326) by Sandor Ellix Katz

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  • soybean koji starter
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  • EYB Comments

    Inoculates for 48 hours or more, and ferments for 6 months to a year. See "Making koji" recipe beginning P297 for inoculation instructions.

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  • Eat Your Books

    Inoculates for 48 hours or more, and ferments for 6 months to a year. See "Making koji" recipe beginning P297 for inoculation instructions.

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