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So, I have a question. Having seen meat tenderizer powders that were made from Aspergillus Oryzae, what if one cooked soybeans..or any bean, and used this enzyme powder on the beans, then used live miso as a seed for fermentation, would it work?Is the production of koji mostly for these enzymes, and then the process of miso mostly involving the breakdown of the beans by said enzymes, followed by a fermentation involving lactic acid producing bacteria, and wild yeasts?...I currently live in a fairly arid region at higher altitude and wonder if this might be better than live koji...There seems to be a lot of problem here with other fungi...due to dusty conditions...Northern Arizona....4200' .Also another way to make miso without involving grain....not that that is a big deal....Perhaps I should just obtain dried koji....

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I have no idea if it would work or not,, seems like the principles are all there.. Check out this web page and see if they have any ideas; http://www.easy-wine.net/homemade-balloon-wine.htm. I have found some strange and delicious recipes there.

Brian, it would absolutely work!  This is basically what shiokoji is--live koji.  Raw miso can of course do this too.

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