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Koji Rice: Steamed Rice Grown with Aspergillus oryzae for Two to Three Days
Koji is steamed rice grown through with the mould Aspergillus oryzae, whose enzymes turn starch to sugar for sake, miso and soy sauce. Steam the rice, cool it, mix in koji spores and keep it at about 30 °C and humid for two to three days.
The picture: our diagram, rice on a tray covered in white mould.
中级
3 days
说明
1
1
Soak and steam
Soak and steam
Wash and soak the rice, drain it well, and steam it in a basket over boiling water until the grains are cooked but separate.
此步骤所需材料：
日本短粒米2 公斤所需工具：
箍木盆
蒸笼篮
大汤锅
水
等臂天平2
2
Cool and inoculate
Cool and inoculate
Spread the rice on a tray, loosen the grains and let it cool to body warmth. Sprinkle the spores over it and mix them in evenly.
此步骤所需材料：
曲种孢子（米曲霉）2 克所需工具：
晾饭木盘
温度计3
3
Grow
Grow
Cover with a damp cloth and keep the tray in a box at about 30 °C and high humidity for two to three days. Stir it now and then, spreading it thinner if it runs warm.
所需工具：
棉布
木盒温度计
喷水壶4
4
Finish
Finish
After two to three days the mould has grown through the rice. Use it at once or spread it to dry.
所需工具：
晾饭木盘5
5
Keep it near 30 °C
Keep it near 30 °C
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