## The koji making process: temperature, mycelium, and moisture

Koji generates a considerable amount of heat as it grows - if you’ve ever made koji at home, it’s almost unsettling to feel the warmth of a koji cake. Controlling that heat, along with water content, mixing, and ventilation, is crucial to produce ...

In koji, Dec 16, 2020

In Nov 25, 2020

In Oct 20, 2020

## Temperature, water content, and polishing effects on koji

In koji, Oct 10, 2020

# Temperature, water content, and polishing effects on koji

I always wondered if researchers had played around with koji growing parameters - turns out they have, and with a great level of deta...

## The koji making process: temperature, mycelium, and moisture

Koji generates a considerable amount of heat as it grows - if you’ve ever made koji at home, it’s almost unsettling to feel the warmth of a koji cake. Controlling that heat, along wit...

In koji, Dec 16, 2020

## Building a bioreactor, part 3: tracking growth rates in real time

Part of our bioreactor project depends on the ability to track microbial population sizes. If you read our last blog article, you’ll know that we measure the population size by the am...

In Nov 25, 2020

## Building a bioreactor, part 2: Vessel and structure

The first part of building our bioreactor will focus on the container for the glass vial. The original designs for this are from another open-source project (and research article), “A...

In Oct 20, 2020

## Temperature, water content, and polishing effects on koji

I always wondered if researchers had played around with koji growing parameters - turns out they have, and with a great level of detail in numerous studies. This post will be the firs...

In koji, Oct 10, 2020

## Building a bioreactor, part 1: Introduction

Let’s jump right into what even is a bioreactor. My friend Luiggi said it best: an example of a bioreactor is your sourdough starter. It’s full of microbes, you keep it protected from...

In Sep 18, 2020

## little mold hyphae everywhere

Though not the traditional way to propagate, you can use submerged or liquid cultures to grow molds and fungi. This has been a recent change in mushroom propogation too: more and more...

In Sep 09, 2020

## Fermenting seaweed to taste like anchovies: Part 1

As part of the plant-based anchovy project, my work partner, Stephanie, and I have been experimenting with seaweed to match the flavours of canned anchovies. Different seaweed species...

In Sep 03, 2020

## How koji is produced on industrial scales

This post will provide a list of commercial and industrial koji fermentation equipment. It is by no means complete - I will update the list as I discover new equipment. A glossary of ...

In Jul 26, 2020

## tempeh.io

The core piece in my incubator is the Inkbird temperature controller. It’s a very simple device: a thermometer measures the temperature of the incubator (or substrate), and when a pre...

In Jun 30, 2020

## Microbe miso (yeast & algae)

Miso is made up of [source of protein & carbs] + koji + salt. Traditionally, that [source of protein & carbs] is soybean, but modern misos use chickpeas, beans, mushrooms, or ...

In koji, Jun 09, 2020