Koji for miso

Koji for miso

14,99

In stock

This koji comes directly from Japan from the famous koji maker Hishiroku. It is best suited to make miso, but can also be widely used for shoyu, beans and other koji experiments.

In stock

SKU: 45 Categories: ,

About Koji

Koji is the fungus that can do anything: miso, soy sauce, shoyu, shio koji, amazake, black bean sauce, sake, doungjun, they all owe their taste to the fungus Aspergillus oryzae. This all-rounder can also be used, for example, to perform cool experiments with fermenting meat or even dairy.

This koji type

This koji comes directly from Japan from the famous koji maker Hishiroku. It is best suited to make miso, but can also be widely used for shoyu, beans and other koji experiments.

Content

  • 10 grams
  • Enough for about no less than 5 kilos of (dry) rice / grain / soybeans
  • Ingredients: rice flour, Aspergillus oryzae mold (koji)
  • Storage instructions: shelf life at least 6 months in the refrigerator, more than one year in the freezer.
  • Origin: Japan

How to make koji-kin

Ingredients

  • 300 g white rice, preferably not pre-cooked
  • 1 g (about ½ tsp) koji-kin starter culture (check your packaging, different types of koji have different strenghts)

Preparation

  1. Rinse the rice until the rinse water remains clear. Let it drain for 15 minutes.
  2. 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.
  3. Let cool to room temperature.
  4. 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.
  5. During this period, mix a few times with a clean fork. The fungus needs oxigen.
  6. The rice will be completely covered in a white mold after fermentation. Though keep in mind that different koji variants have different colors.
  7. Stop as soon as you start to see green or yellow dots. These means the fungus changes into the spore forming phase.
Weight 0.07 kg
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