Yeah, heat maintaining is something I've been struggling with too, some types seem to go much hotter than the others probably in relation to enzyme production or aggressive proliferation.

Sounds fun, and delicious experiments to be had.

Hopefully you can manage solution to heat management.

It honestly may work, I've seen koji grow on petri dishes before, so there's methodology to making it grow it on different mediums and moisture content.

That sounds fascinating way to age and prepare meat, I've heard of people Premaking koji and powderizing it to coat meat but not grow directly on

I don't have the most ideal setup at the moment though.

Here's some research links though thekojicollection.substack.com/p/how-to-gro...

kojiyasanzaemon.store/en/pages/how...

www.fermentationculture.eu/what-koji-ne...

nordicfoodlab.org/blog/2013/08...
www.seriouseats.com/obsessed-koj...

I've been on rather huge kick of working out what I can grow Koji on and looking into the various types of koji spores, and what the genetic traits can do in terms of growth time, enzyme production protease vs amylase focused, citric acid production in case of non white koji, etc.

It's rather novel thing we thought of, though I've not had time to work it out. Amusingly I liked the idea of a sheet of koji

It initial came as an idea to help line pan before we put rice steamed rice ontop to help soak up excess moisture and it being Koji'ed would be a by product

Made it work with no spoon because haven't gotten utensils yet at the new place I'm livin at lol

Forest puppy go go