Koji is the mold that can do anything. Miso, soy sauce, shoyu, shio koji, amazake, black bean sauce, sake, doungjun, they all owe their amazing texture and flavor to the fungus Aspergillus oryzae. This koji variant is best suited for use on barley.
Koji is the mold that can do anything: miso, soy sauce, shoyu, shio koji, amazake, black bean sauce, sake, doungjun, they all owe their amazing texture and flavor to the fungus Aspergillus oryzae. This all-rounder can also be used, for example, to perform cool experiments with the fermentation of meat or even dairy.
The instructions for making koji-kin yourself (the moldy rice that forms the basis for most of the above-mentioned foods) can be found below.
This koji variant
Also big fan of the Noma Guide to Fermentation? They like to work with barley, “Mugi” in Japanese. However, it is a rather sturdy grain, and normal koji spores have difficulty growing on it. This koji type however is well suited for barley koji.
To be used for all misos and soy sauces based on barley instead of rice. Has both a strong protease and amylase power, so it handles both proteins and carbohydrates well.
Well-known barley-miso varieties include Mugi Miso (12-18 months of ripening), mellow barley, Amakuchi Mugi Miso (fast, 1-2 months) and Nattoh Miso.
- at least 10 grams
- Enough for a minimum of 5 kilos of barley / grain / soybeans
- Grows best on barley
- Ingredient: rice flour *, Aspergillus oryzae fungus (koji)
- Storage instructions: shelf life at least 6 months in the refrigerator, more than a year in the freezer.
- Origin: Japan
- Allergens: soy
(*) ‘the amount of pure koji per kilo you need is very little, making it virtually impossible to dose properly, which is why all koji in small quantities is always’ diluted ‘with potato flour or rice flour.’
Note: brown/greenish color
While most koji’s grow white, this koji tends to grow brown-greenish, even before the sporulation phase. Use your nose (flowery, sweet) and tap the fermentation vessel to see if no (or few) spores have been formed when in doubt.
Need larger amounts of koji-kin?
Contact us, and we will set you up.
How to make koji-kin
- 300 g white rice, preferably not pre-cooked
- 0,5-1 g (about ½ tsp) koji-kin starter culture (check your packaging, different types of koji have different strenghts)
- Rinse the rice until the rinse water remains clear. Let it drain for 15 minutes.
- Steam the rice for about 45 minutes. That works better than cooking it. Cooked rice quickly becomes wet and mushy when moldy, which prevents the fungus from doing its job properly. The rice should look glassy and feel soft and a little rubbery when you bite it.
- Let cool to room temperature.
- Mix the koji kin with the rice and let it ferment for 48 hours in a warm humid place 25 to 35 ˚C. Check regularly. Make sure to avoid condensation dripping onto the rice.
- During this period, mix a few times with a clean fork. The fungus needs oxigen.
- While most koji’s grow white, this koji tends to grow brown-greenish, even before the sporulation phase. Use your nose (flowery, sweet) and tap the fermentation vessel to see if no (or few) spores have been formed when in doubt.
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