Miso & tempeh

Miso uses koji as part of its fermentation. Koji is grain or another suitable ingredient grown with a selected mould culture; it is a starting material, not another name for miso. BCCDC: Koji and miso guidance

Tempeh uses a different mould culture, commonly Rhizopus, to bind beans into a firm cake. These are controlled food processes with their own starters and conditions. They do not make accidental mould on another food acceptable. BCCDC: Tempeh guidance

Paste or sliceable cake?

Miso is a seasoning paste; tempeh is a food you can slice and cook. Begin by trying them in a meal before choosing a production project.