Instructions on cooking with koji: Now hold the temperature at 30 °C (85 °F) for at least 36 hours.

Me: Ha ha, that would of course put it right in the center of the famous Danger Zone of food safety, so how about I set the sous vide to, say, 60 °C?

IOCWK: No, it should hover slightly above room temperature. Moistly.

Me: But it’ll get moldy!

IOCWK: [sighs]