To make koji, partially steamed rice is inoculated with koji grains or spores and left to ferment in a warm, humid atmosphere for 5-7 days, where the mold feeds on the rice and breaks it down until carbohydrates turn into sugars and glutamate produce (aka the fifth magical taste, umami).
How do I activate the Koji?
Place the dried koji in the bowl and add lukewarm water. After mixing, let them sit for a while. Your Koji is now ready to use!
How do you grow koji starters?
There are a few simple requirements for growing koji: (1) a gentle heat source to keep the starch medium at a warm temperature for two days, (2) adequate ambient airflow to supply oxygen, and (3) a good amount Moisture prevents water from beading on the grain bed.
How is koji propagated?
To propagate koji from these types of rice, the easiest method is to blend or grind the rice and sift the powdered koji rice over fresh rice. 1g of koji spores should be enough to inoculate 1kg of rice. In Japan, koji is typically grown in cedarwood trays that are never washed and constantly reused.
Can you grow koji without a spore starter?
Although it is possible to grow koji without a starter, it can be difficult for a beginner to determine if the mold you are growing is the right species. When cultivating koji for the first time, it is safest to purchase a koji cultivation starter and get a feel for the mold before collecting your own spores.
How do you use Koji?
The most common use of shio koji is as a marinade or remedy for poultry, meat, seafood, and even vegetables. For protein, brush them with shio koji and let sit for anywhere from 30 minutes to up to 24 hours, depending on the size and type of ingredients you’re working with.
How do you incubate koji?
Poke a few finger-sized holes in the plastic wrap, then incubate at the desired temperature, 26°C (80°F) for higher protease production or 32°C (90°F) for higher protease production. The koji should be fully developed about 36 hours later, after which you can use it or save it for later.
Can koji be made into koji?
If you have made koji rice or barley, making kojikin is easy. All you have to do is grow the koji mold until it sporulates. Leave the kojikin in culture for more than 48 hours. You will know the kojikin has sporulated when your koji turns from white to greenish gray.
Can you grow koji without a spore starter?
Although it is possible to grow koji without a starter, it can be difficult for a beginner to determine if the mold you are growing is the right species. When cultivating koji for the first time, it is safest to purchase a koji cultivation starter and get a feel for the mold before collecting your own spores.