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- เผยแพร่เมื่อ 28 มิ.ย. 2019
- Koji Rice is steamed rice that is inoculated with Koji spores and left in a warm, moist environmentally controlled room to propagate over 2-3 days. The rice becomes covered in a furry white fuzz then spread out to dry for two days. This Koji rice is the most important ingredient for preserving and fermentation The Japanese way like Miso, Sake and all kinds of Japanese pickling.
Ingredients
• 1 kg Japanese short grain rice (sushi rice white or brown)
• 2 g. Koji-kin culture (Koji Spores)
• 5 g. Rice Powder (if you don’t have, make your own by grind short grain rice into powder)
Instructions
1. Rinse the rice until the water runs clear (to remove all the starch).
2. Soak your rice covered in water for 8-12 hours.
3. Steam rice for 50 minutes
4. 5 g. rice flour toast to kill bacteria we don’t want any stranger, cool
5. Cool rice to room temperature. (105F/40c) flip the rice every 20 minutes we want separate rice dried outside but moist inside. Always wrap the rice with a damp cloth.
6. Mix rice flour with 2g Koji spores, this is called the culture.
7. Thoroughly mix the steamed rice that is now cool with the culture.
8. Spread it out in a baking dish and cover with a damp cloth (to maintain the right amount of moisture), maintain at 90 F (30 C) with high humidity for 48 hours. Add a tray of hot water for humidity in your fermenting station (oven, incubator, heater)
9. After 24 hours, if temperature over 95F, no need to fermented very close to the heater source anymore. temperature will rise themselves during fermented.
10. Move the rice in a shallow tray for easy to stir, cover with damped cloth and fermented 1 more day on the counter.
11. Stir every 12 hours to break up the clumps and evenly distribute moisture. It is finished after 48 hours, when white mold fibers fully developed. (Don't let it go longer than that or it will spore).
12. Dry out for 2 days before pack.
13. Store in the freezer until you are ready to use it.
** The key success factors: maintain temperature at 90F (30C) with high humidity for 48 hours. Because I live in very cold climate, heater only my choice to warm my fermented station.
#japanesefood #kojirice #fermentation - แนวปฏิบัติและการใช้ชีวิต
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The key success factors: maintain temperature at 90F (30C) with high humidity for 48 hours. Because I live in very cold climate, heater only my choice to warm my fermented station. Fermented in the oven and turn the light on still too cold.
@David Renton I've used short grain brown rice with success. I've read that the brown rice should be partially "polished", but I haven't been able to find brown rice for sale labeled as such.
Forgot to mention that the steaming time with brown rice is 2 hours to get it to the chewy stage
David Renton monakolin K is specific to the mould used for RYR, it is called monascus purpureus
Can someone direct me somewhere to buy the finished product? I need koji rice but it is a lot of work to make.
Plastic tub, some racks to hold the koji tray off the bottom, a 25W aquarium heater, and a tray for water(to sit the heater in). Most will go to 30C at least, and it being so warm in there will lead to high humidity
great recipe , thanks
if i put a desiccator for heat and a glass of water to keep the humidity high would be ok?i cant put the heat 30 for 3 days at the whole house i ll be burnt
thanks for the video very helpful!
Thank you for a nice video tutorial on homemade koji rice. If you don't mind, I have some questions to ask. (1) Will it be OK to sterilize the rice flour in a microwave oven instead of heating through a stove? (2) You poke some holes on the plastic bag for the rice to breath and I think that's great. However, I saw some Japanese YT videos and they wrapped their rice pretty tight in a plastic bag. What I don't know is if their plastic bag had some holes. (3) You mentioned here that you live in a very cold climate, is it Alaska, Greenland, Siberia, etc? I am sure your room temperature isn't that badly cold, isn't it? Cheers.
What kind of rice flour did you use?
Do you recommend or put your stamp of approval on the 100gram pack of koji kin from rice essence for someone else to get and use.
Yes, this is the only brand I use.
What is background Music?
that is really interesting
Can we use indian normal rice
Can it not be done in 25 C ? in india during Winter thats the usual temp. If i need to invest on a heater, i am trying to see if there are any fermentation specific heater thats not meant for the whole room. But no device as such i guess.
Koji does fine between 25-45C, optimal is 30C however the enzymes produced vary by temp. If you have an insulted waterproof box, put an aquarium heater in the bottom with water to cover and place something to hold the tray of koji out of the water.
I use an electric frypan like this www.bigw.com.au/product/contempo-banquet-frypan-lw-805c/p/8396201/ Inside I put a wire rack and sit a thermometer on the rack next to my tray of inoculated rice. Underneath the wire rack I put a shallow bowl of water for humidity. Just make sure you experiment the low amount of heat to set the dial to maintain the temperature around 30 degrees Celsius on your thermometer beforehand. I also make tempeh this way!
Please teach me on drying process, it it just leave it on tablr and open up? Or under sun
Dry out for 2 days before pack, just leave it on the table and flip 2 times each day😀
TazPantry this is exactly what I came looking for but won’t it bloom and turn green and sporolate if that happens
ah yes, room temperature, 105 degrees
How can you plan so that you don't have to buy spores again, is there way to preserve something like when you make yogurt you can keep the starter for ever, do you have anyway like that for preparing Koji Rice
You are talking about how to turn a kome koji into a koji kin, right? After your steam rice has turned into kome koji, decide how much of it you want to use as a your koji starter (koji kin) for future batches. Then, let that amount continue to ferment for an additional of 24 hours or until most of them turns into green spores. The koji kin first needs be dried before you can store it in your freezer. When you want to use it for the next batch, you will need to mix it with 2 to 3 parts of sterilized rice flour.
@@Habibie-vi4fv thanks for replying, do you know any video or any book that helps me understand so that I can keep the culture for future fermentation and I don't have to wait on started to come to my house, if it can even ship to where i live.
I have a real problem
When I finished steaming the rice,
rice grains hold together and stick together
And when I want to inculcate the steamed rice by koji-kin
I have a problem difficult to sprinkle it evenly
What do you think is the problem?
You might be steaming the rice too long. When ready, the rice should still have some "bite" to it and be chewy.
@@twitwicki1
Thank you
If you please
How I can make malt rice?
And miso:
Does contain alcohol
Why do you soak the rice if you are going to steam it?
After rinsing and cleaning the rice, I like to soak before steaming.
It gets some of the arsenic out
Just put in the rice cooker will do
Can I just buy the koji rice somewhere?This is going to take ages.
Room temp is 40? That's a hot room.
Me an indian: you think that's hot?
… 105 degrees F is NOT room temperature … unless you live in the desert with no air conditioning …