Making Koji off spores.

[Guest guest]

,here you go for making koji off the spores.

Making Koji off spores.

Preparation: Rice,Rice Koji Spore,Steamer vessel,Thermal resistant

tray,Thermometer,Wash basin,Foot warmer or Kotatsu or electric warmer.

Drainer,Scraper,Cloth,Blanket

Caution: Koji is weaker than other microbial intervention. Clean the utilities

and hands with hot water and alcohol like shochu or vodka during the processing.

Be careful not to burn yourself with steam in rice steaming. The steam is hotter

than you think.

Processing

Washing and soaking rice

Wash rice a couple of times until the white soak disappear in rice. Discard the

washing water. Soak rice completely well enough with clean water. Soaking hours

are 15-20 hours in winter,6-12 hours in spring/fall,3-4 hours in summer.

Draing off water and steaming of rice

Soaked rice into mesh drainer and leave it for 2 hours.

Occasional shake upside down of rice. Put rice into steamer to steam.Steamed

rice immediately spered wide on the disinfected tray . Use scraper to release

heat of rice and steam off the furface of rice like cutting rice bowl. Do this

swiftly.

Spreading Koji Spore on rice.

When steamed rice surface is around 36C ,sprinkle Koji seed evenly and rub it

into rice. To spread koji evenly, spread koji seed in several times. Do this

swiftly so that the temperature of rice do not go down.

Fermenting.

Wrap in clean cloth the koji -ed rice. Maintain 30-32C with warmer.

Heand care (After 18-22 hours of Spreading koji)

Open wraped rice and flake each rice and wrap in cloth again. This time with

koji-kin sreaded, rice is white. Do this swiftly to maintain temperature.

Hand care (28 hours after spreading koji spores)

Weat cloth tightly squeesed displayed on the tray,move koji-rice flaking to

pieces,and cover the rice with clean cloth.

Hand care (34 hours after spreading koji spores)

To avoid koji rice going up over,take off the cloth cover,spread rice on the

tray and make it flat and 2-3 centimeter thickness. Maintain rice temperature at

37-42C. Mix koji rice with hand to cool off to maintain temperature. If the

temperature is lower, put rice thicker or cover with cloth.

Compleation (48 hours from koji spreading)

When koji smell like maron strongly,it is completed.

This is the brief .

isao