Humidity Control
Humidity control
Japanese: 湿度管理（しつどかんり）
Adjusting humidity during koji making. Balancing mycelial growth and drying prevention.
Humidity plays vital role in koji making. Mycelium needs moisture, but excess promotes unwanted bacteria.
Basic approach: higher humidity first half, gradually reduce second half. At home, damp cloth nearby or styrofoam box as simple koji chamber helps. Controlling both temperature and humidity is the key. Place a hygrometer near koji and check regularly. Digital models simplify recording. Creating comfortable conditions for koji mold is the starting point. Habitual numerical management stabilizes quality.