Best for making koji rice, amazake (sweet sake), sake, white miso, shio-koji and other light-colored foods and beverages. Also know as light rice koji.
What is koji?
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.
About white Koji starter – for koji rice, white miso, amazake and shio koji
We import this koji-kin variety directly from Japan and is produced by “Hishiroku” with 300 years of experience in koji making . This koji starter is of the Chouhaku-chin variety and has long fungal threads and a low browning reaction. Because this variety does not change much in color and will retain its white color strongly.
it is best for making koji rice, amazake (sweet sake), sake, white miso, shio-koji and other light-colored foods and beverages. It can also be used for miso and shoyu, for example. It is also known as ‘light rice koji’.
- 15 grams
- Enough for no less than 5 kilos of (dry) rice / grain / soybeans
- Ingredient: rice flour*, Aspergillus oryzae mold (koji-kin)
- Storage instructions: shelf life at least 6 months in the refrigerator, more than one year in the freezer.
- Origin: Japan
- Allergens: none
(*) ‘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.’
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.
- The rice will be completely covered in a white mold after fermentation. Though keep in mind that different koji variants have different colors.
- Stop as soon as you start to see green or yellow dots. These means the fungus changes into the spore forming phase.
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