Making Rice Koji

Rice Koji is malted rice inoculated with Aspergillus Oryzae (koji kin). It's the first step towards making amazake, shiokoji, miso, shoyu, sake and more.  Therefore, the quality of downstream products heavily relies on the quality of your rice koji. It looks puffy and plump and have a sweet smell. Our dried rice koji are freshly made in US.

Ingredients:

Koji Kin 4 g (try our #1 selling item)

Rice 1000 g (short or medium grain rice)

You may also need:

a steamer, a tray and a proofing cabinet (to keep warm and humid)

Steps:

1. prepare 1kg rice, wash and steep in water at least 2 hours;

steep rice in water at least 2 hours

2. steam the rice for half hour and let it cool down to 86F in a clean container;

Cook rice with a steamer

3. mix 4 gram of Koji Kin with the rice evenly and keep it at 85-90F for 48-72 hours in a humid place;

Mix Koji Kin with rice

4.after about 24 hours, white spores start to grow on the rice. Giving another 12-24 hours, once the rice are covered with white spores, they are ready.

after 24 hours

after 32 hours

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Find more fun:

Making Amazake