Koji Kin - Aspergillus Oryzae

Koji Kin - Aspergillus Oryzae

10 g

Aspergillus Oryzae is one of the main cultures used in Japan for the fermentation of rice, grain and soybeans to make shio koji, miso, amazake, soy sauce, sake etc. This fermentation produces sweet and sour aromas, among other things, but also the famous umami. Here the mushroom is in a freeze-dried version.

The amount of 10 g is sufficient for approx. 6 kg of rice.

Use:

1. Wash rice and drain carefully.
2. Then steam the rice.
3. Then let it cool down to 30 ° C, put it in a vessel and sprinkle Koji culture evenly over it.
4. Cover the vessel with an air-permeable cloth so that too much moisture does not evaporate. Store in a warm place at 30 ° C for approx. 40 h. Stir 1-2 times a day. After about 15 hours, the koji fungus can be seen as white growth. Different colored vegetation is not a koji fungus.

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