This sees a grain flour like wheat, rye, millet or sorghum inoculated with aspergillus mould, known as koji in Japan. The culture is mixed with cooked soy beans, dry salt or brine, and left to ferment ...

eps 3-5, 7-11, 13-14, 16-17, 19-23, 25-26, 28-31, 33-34, 37-43 odd, 44, 47, 49, 51-52, 54-56 ...