How to make Koji rice at home
Koji is the key to the fermentation of Miso, Soy sauce, Sake etc and a huge range of unique modern fermentations. In this video I show you how to make fresh Rice Koji also Shio koji.
Equipment, books and ingredients are linked bellow & find my full method written up bellow.
A NOTE ON THE HUMIDIFIER - The humidifier I use doesn't seem to be available anymore, I get a lot of questions about it and so I suggest looking for a small simple one that turns on and off as power comes on and off - very small travel humidifiers are a good bet.
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Links to the equipment & books from this video -
Noma Guild to Fermentation Book - https://amzn.to/3glRCZs
The Art of Fermentation Book - https://amzn.to/3glmSYs
Incubation Box - https://amzn.to/3HpvLfs
Ink bird temperature controller - https://amzn.to/3ARFj0m
Ink bird humidity controller - https://amzn.to/3GowOuA
Heating mat - https://amzn.to/3GnPT03
Koji Spores - https://amzn.to/3AUcWi2
The rice I use - https://amzn.to/3glnKMI
Koji Alchemy Book - https://amzn.to/3HpvLfs
KOJI METHOD -
Preparing the rice -
2.5 kg White Rice
Wash rice well - leave under running water and keep agitating until the water runs clear
Soak rice the rice for 1 hour, then fully drain off all water.
Steam the rice for 30 minutes giving it a mix half way through.
Innoculating -
Wait until rice is cooled to 30C, then place cooked rice into trays lined with clean cotton tea towels.
Mix 1g of Koji spores with 30g of rice flour and dust the prepared rice well.
Incubation -
Incubate the rice koji at 75 humidity and 30C for 40-48 hours.
After 24 hours break up rice with gloved hands and shape into 3 rows to aid heat escape.
The koji is ready once grains appear covered in a fine white fuzz.
Place the koji into fridge for 12 hours to halt growth and to rest.
SHIO KOJI
750g Koji
750g Water
75g Salt
Combine and blend well then ferment at room temperature for 7-10 days.
Video Timestamps -
00:00 Introduction to Koji
1:19 Recommended books
2:10 Koji's Uses
3:01 Making Koji
4.32 Koji Incubation Chamber
6.10 The Finished Koji
6.54 Shio Koji