Koji, Amazake, Sake, Miso etc.

[Guest guest]

Hey All,

I have almost used up my first entire 6 cup batch of Koji.

I incubated steamed rice with Aspergillus Oryzae (Light Rice Koji-

Kin or Tane-Koji)to created the Koji (sort of malted rice but really

it's moldy rice, the mold creates the enzymes to convert startch to

sugar).

1. I am not sure how well my Koji turned out, it was not ALL covered

in white fuzz, but it made a nice Amazake and (along with some

fruity wine yeast) is currently creating a nice smelling Doburoku

(Cloudy Sake).

The instructions said to mix the spores with some sterilized (pan

roasted) flour. Well I used wheat flour because that's what I had

and it seemed to create a few clumps (because of the bran).

I will try another spore distribution method next time. I will also

rub the steamed rice grains after cooling, between my hands (the

traditional method) to better distribute the spores.

Once you aquire either prepared Koji or Koji-Kin (spores) to

prepare your own Koji; Making Sake,Miso and other generally

mysterious culture foods of Asia is not terribly difficult. These

foods originated in the kitchens of traditional families and do not

require any special technology, only a bit of effort and time will

do the rest.

By the way my Nuka-Zuke Pot is still kicking and producing tasty

pickles everyday. A japanese lady told me so

I had some in a jar for snacking the other day.

My girlfriend and I went out for sushi, we had never been to this

particular place.

I ordered Kimchi (yes Kimchi at the Sushi place, Very cool!)

The japanese lady (Sonny)said " You like Kimchi? " she was curious

about the little white guy wanting some spicy kimchi.

So I told her about all my pots of fermenting Kimchi outside and she

was very entertained.. I had some sake...

I told her about my Nuka pot and she had never heard of this

before..so when we were done I brought in some Nuka Carrots and a

new book I have with photos of the procedure.

She tried a carrot.. " Oh, mmmm, that be good with rice " .

So, I was warm from the Sake and even warmer from the acceptance my

japanese pickles got from some authentic taste buds...

If anyone wants to talk about Koji, Miso, Sake etc. Please say hey.

Take Care,

Beau