Hey how’s things does anyone know if you can grow Would’ve bought some if I knew about Koji before then! and making koji muros as well as the sheets. It’s from Elektro Thermo AB, but I’m sure the company doesn’t exist any more. Great description. I’m sure the tane koji for rice will work too, but is not optimal. For example, if I want to make wine using 2 kg of rice, what is the proper amount of koji? I took a class offered by the amazing Jeremy Umansky, and his solution for keeping the humidity at the right mark just blew my mind. That way the mold can get in. I buy it at gröna tanten in uppsala. I am asking you this because I read a book about sake and they do a kind of PARALLEL fermentazion, where they mix Koji rice water sugar and yeast? Is the Koji meant for the chickens or for you? Every hint, suggestion, recommendation is very much appreciated… It takes three days to make each batch. Your experience is very interesting, esp about pyrex dishes. 1 was that on the 1st morning I awoke to find the temperature around 40deg, and the smell wasn’t exactly pleasant but it wasn’t horrible. I think if you blend it it’ll be very hard to filter. I could polish it just right and throw in the polishings. These baskets go on a rack in the furnace room to dry for 2 or 3 days. What always irked me about instructions on how to grow Koji (and how to make miso) is that they always explained it in a step-by-step way, rather than explaining what the essential factors are in the whole undertaking. Thanks for this detailed post — it’s helpful for a newbie like me to visualize the process. For the beginning don’t worry about it so long as you are within 28°C and 36°C. During this time, the koji breaks down the complex starches of the rice into more simplified glucose, while the sake yeast converts the glucose to alcohol at the same time, in a process called ‘multiple parallel fermentation’. The modifications are a light globe in the bottom with a variable control for the current (hence – temperature) and a hole in the lid where the thermometer fits firmly. Dadurch ist dann auch eine richtig hohe Luftfeuchtigkeit gegeben. I am about to build my first ever box for koji, an this page has been incredibly helpful! Probably much better to try this before spending money on a solution that works maybe marginally better than another. Regarding the temperatures harmful for koji and its useful products, I was wondering: What is the correct way to make wine using koji? I have it sent to my brother who lives there and then I get it when I’m visiting. Thanks for the feedback and questions! I have used a hair dryer for that purpose too, and it worked quite well! Danke – beste Gruesse aus Köln, Sylvia. Ive never done this, but look for a recipe for making malted barley and use that. the instructions said “use hot water bottles”, “use x amount of towels on which to let the rice cool”, “set up a bowl of water in the incubation box” etc. I blitzed everything into a powder to use as koji flour in my home cooking, and will try again this week. I just recently started experimenting with koji. Imprint - Privacy Statement - Terms and Conditions, What Koji needs to grow and how to provide for its needs, A primer on the biochemistry of miso and soy sauce fermentation, https://www.putzer.com/bilder/produkte/gross/Dreischichtplatte_1.jpg, https://www.youtube.com/watch?v=tE1-Q0wskfk&t=521s, This is why in all instructions it is heavily recommended that the rice is. I am so glad I found this page. Good luck. Yes! – Which kind of acid the Koji secrete (lactic acid?? I am koji-making beginner and have failed 5 times by now, and was hoping you had some good advises for me. This gives the koji enough time to break the starches from the rice into sugars, and the proteins from the soy beans into amino acids. Apart from that, the propagation will change the behavior of the starter, as genetics change. Do I incubate longer? Maybe get a thermometer with a cable to see what’s the temperature you have within the oven. You could look for something similar at recycling places or lab supply companies. Sweden I mean. If the koji tasted like plastic, I would say it’s the fault of whatever you put the koji in. Here you can buy custom sizes. Read below to discover how koji is used to make sake, soy sauce, and miso. Also, I added some bakers yeast to start the process. Was the koji rice dried or fresh? Since it still smells good, is it possibly still useful/edible? Otherwise a large cardboard box with low energy lamp, thermometer and on/off switch will work with good survalence. Nowdays I always buy it. Thanks The super fancy solution, however, would be to use a humidifier. Many types of Aspergillus produce powerful toxins. We are in New York in the US so getting wooden shelves made is not so difficult. Have you heard of anything about shipping koji kin across the border (from the U.S. or from Japan)? Break up any clumps that form and get a feel for the dry/wetness of the rice. Ich wurde gestern schon mal zu dem Thema gefragt, also habe ich nun einen Artikel geschrieben in dem die Unterschiede erklärt werden. Daher meine Frage oder Bitte: Schreibst du mal was darueber? Hello, there are pobably many suppliers, but I know of one – Gem Cultures. This is not because I think a dehydrator is inherently better, it’s just that I already had one. your site is amazing and very informative, thank you so much. I hav got a question after Koji is ready, as you wrote up here, if I want to make a let’s say sake, even if you could not call like this because all the procedure and religion behind that, but if I blend let’s say Koji rice with water, could I leave it to ferment like this to create a kind of fizzy beer, or do I need to put yeast different from Koji inside that mixture? The rice I use for making koji is called oudding rice in sweden. Pack and possibly keep in fridge further couple days, Tane-koji/spored whole grains or strained powder = Kome-koji fermented further 36hrs, with no refrigeration process, (total 84hrs) + two days drying, to create Tani-koji grains/spores powder. This works very well in my estimation. By that I mean, turning several times early, then allowing it to bind together in small cakes. My honest thought on this topic is that it’s not worth it to propagate your own spores, the risk far outweighs the gain. best/easiest way to do it is to get a three-layer wood panel (https://www.putzer.com/bilder/produkte/gross/Dreischichtplatte_1.jpg) from a woodshop/hardware store. Then just screw the boards and the panel together. I’ve started getting into fermenting my own food now and this looks interesting. I’ve been in a bit of a tizzy and should have answered earlier. Do you know how to make Tane koji (koji starter) ? I never let the rice koji go to sporulation, but harvest after 48 hours no matter what. This is a powder – a collection of living spores of the mold Aspergillus oryzae. And thank you for info on Korean miso too. There is actually this guy on YouTube that showed how to make your own koji-kin from koji rice. I hope it will work.Thanks again! It’s not ideal of course :) but it should work fine. 1) what a dehydrator is for? Would be appreciated as im getting confused with the terms etc I got koji-kin through the internet. Koji Kin for making Dry Age Steak! Dry it and make a new batch until you get it right. and the smell was decreased… I tried it and the flavour is “boring” really, nothing interesting going on. This is better than just regulating the temperature in the box, as the Koji will produce its own heat after some time. I didn’t have any terracotta trays, so I have used a couple of pyrex dishes, it’s worked fine with them. Yes it’s cool that Gem is in WA. 1 I’m not sure what malt rice is, but I assume it’s sprouted/germinated unhusked rice that would be used to make alcoholic beverages like beer. I called Miyamoto in Montreal, and the store does sell it. Scrape the mass onto cloth lined drying baskets and spread it out. It takes more understanding to make a good one. I use wooden trays for growing the mold rather than the ceramic ones used for rice koji. My theory is that rice koji spoliation has been bred to come later because for rice miso a lighter color is desirable, but the other way around for barley miso. Take out the two containers and mix in air by scraping the rice mass back and forth at least three times. I just mixed the barley one time after the first day. thx. My problem is , after tasting it at hour 48, there’s absolutely no taste in it, no sugar or simply not any aroma. In beer brewing, amylase from the malted grain is essential for the conversion of starches into sugars and is most active at relatively high temperatures of around 65°C (and therefor I assume doesn‘t denature until somewhere above this temperature). Normal Koji does not produce acids in quantities worth mentioning. Generally I find it much, much easier to grow Koji on one thing only at a time. It may be difficult to find unhusked rice. Since three weeks I am experimenting to make Barley Koji. 4 – Is the koji that produced by white rice only work in white rice or working in all kinds of rice?