RECIPES

How to make SHIO KOJI (Salt Koji)

INGREDIENTS

  • 100g of Raw fresh koji
  • 35g of salt
  • 135g of water

INSTRUCTIONS

  1. Loosen koji and break it apart
  2. Put koji and salt in a mixing bowl. Knead them well by hand until they are moist.
  3. Add water in Step 2 and mix them.
  4. Move Step 3 to a jar and leave it for 1 week.(During the aging period, mix it well once a day.)
  5. Put it in a refrigerator and use it up in 3 months.

How to make SHOYU KOJI (Soy Sauce Koji)

INGREDIENTS

  • 100g of Raw fresh koji
  • Soy sauce

INSTRUCTIONS

  1. Loosen koji and break it apart
  2. Put koji in a jar and pour soy sauce in a jar until koji are hidden.
  3. Leave it for 1 week.(During the aging period, mix it well once a day.)
  4. Put it in a refrigerator and use it up in 3 months.

How to make Amazake from fresh raw rice koji

amazake

Case of Rice Cooker / 100g of Koji

・Sanitize the cooker jar.
・Put raw frozen koji and the same amount of water into the jar.
・Wait for 30 mins to soak it.
・Add extra water to become the surface of rice koji is approx. 1cm deeper than that of water.  
*Since the Amylase in rice koji is a hydrolytic enzyme, you need to make sure the enough water you put. The quantity of water depends on how much moisture is dried out in Rice Koji. Therefore, please observe the gap between the surface of Rice Koji and the surface of water.
・Set “keep warm” mode of the rice cooker, NEVER set “cook” mode.
*Normally the warm mode is 60 Celsius or 140 Fahrenheit, and it is perfect temperature for Amylase to be active.
・Do not close the lid of rice cooker and just put wet cloth on the cooker jar.
・After 8 hours, it will be completed.
*if you put more 300g of Rice Koji, it is better to stir it 4 hours after you set “keep warm” to equalize the fermentation condition on the top and down side of rice koji.
・Move Amazake to another sanitized jar and put it in refrigerator.
・After cool it down, it is ready to drink.
・Better finish all Amazake within one week.

Case of Yogurt maker / 100g of Koji

・Sanitize the container.
・Put raw frozen koji and the same amount of water into the jar.
・Wait for 30 mins to soak it.
・Add extra water to become the surface of rice koji is approx. 1cm deeper than that of water.  
*Since the Amylase in rice koji is a hydrolytic enzyme, you need to make sure enough water you put. The quantity of water depends on how much moisture is dried out in Rice Koji. Therefore, please observe the gap between the surface of Rice Koji and the surface of water.
・Set 60 Celsius or 140 Fahrenheit for 8 hours.
・After 8 hours, it will be completed.
*if you put more 300g of Rice Koji, it is better to stir it 4 hours after you set to equalize the fermentation condition on the top and down side of rice koji.
・Move Amazake to another sanitized jar and put it in refrigerator.
・After cool it down, it is ready to drink.
・Better finish all Amazake within one week.