How to make miso, if I am outside japan?

In Wikipedia I can read that miso needs the fungus kōjikin (麹菌?) to be made. Do you know a recipe that don't use Koujikin?

Miso in its most common form is basically fermented soy beans. The kojikin mold is what does the fermentation, so if you leave that out you will basically end up with decomposing soy bean paste, not miso. It would be like trying to make beer without yeast.

People generally do not make their own miso, but if it is unavailable in your area or you want to try making it you can purchase kojinkin online. I'm not sure if it is the same kojinkin that is used in sake brewing, but maybe you can contact the company selling it to find out:

http://www.tibbs-vision.com/sake/

I found a miso recipe while poking around some more on that site. It seems that it is the same mold that is used to make both sake and miso, and it looks like the process takes about a year to complete:

http://www.tibbs-vision.com/maltrice/Miso.html

See: http://www.justhungry.com/handbook/just-hungry-reference-handbooks/jap...

According to maki:

I have not tried this myself yet, so I have nothing to show you, but you can make miso at home. All you need is soy beans, salt, some ko-ji (麹）(a sort of fermented rice starter), a big bucket, space, and patience - since you need to age the miso for 6 months to a year. You can find instructions on the internet.