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Koji
Preparation info
- Makes /
1 kg
- Difficulty
Medium
- Ready in
72 hr
Appears in
Published 2014
Koji is the starting point for Japanese staples such as miso, sake and shoyu. Aspergillus oryzae mould spores are grown on rice. Through fermentation, they convert hard-to-digest proteins, starches and fats into easily absorbed amino acids and simple sugars.
Ingredients
Koji
1 g 1/32 oz 4 g
Method
Wash the rice in cold water several times to remove as much starch as possible.
Soak the rice in a couple of litres of cold water for 8 hours or overnight. Pour off all of the water and rewash the rice several times in changes of cold water to remove as much milky, starchy water as possible. This is an important step to ensure the rice does not stick together when steaming.
Wear