How to Make Koji Rice: Japan's Traditional Fermented Food

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References:
Takeya Miso. (n.d.). "Basic knowledge of miso". Takeya Miso website. Accessed April 18, 2024.
www.takeya-mis...
Kubota, Yuzuru, Ito, Kimio, Mochizuki, Tsutomu. Miso and pathogenic bacteria - Mycological safety from the viewpoint of food hygiene. Journal of the Brewing Society of Japan, 76(12), 821-826 (1981).
Ito, K., Imai, M., Ishigami, M., Takeda, S., Yasuhira, H.. The rise and fall of added Escherichia coli during the fermentation process of miso. Science and Technology of Miso, 31(3), 102-106 (1983).
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