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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.
Kati
3 days
Maagizo
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.
Vifaa kwa hatua hii:
Mchele wa Kijapani wa chembe fupi2 kgZana zinazohitajika:
Beseni la mbao
Kikapu cha kuvukiza
Sufuria Kubwa
Maji
Mizani ya mizani-mbili2
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.
Vifaa kwa hatua hii:
Vijidudu vya kuanzisha koji (Aspergillus oryzae)2 gZana zinazohitajika:
Sinia ya kupozea wali wa kunata
Kipimajoto3
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.
Zana zinazohitajika:
Kitambaa cha Pamba
Sanduku la MbaoKipimajoto
Chupa ya kunyunyizia maji4
4
Finish
Finish
After two to three days the mould has grown through the rice. Use it at once or spread it to dry.
Zana zinazohitajika:
Sinia ya kupozea wali wa kunata5
5
Keep it near 30 °C
Keep it near 30 °C
Inapakia daftari la Jupyter…
Vifaa
2- Kishikilia Nafasi
- Kishikilia Nafasi
Zana Zinazohitajika
10- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
- Kishikilia Nafasi
Mchoro huu unatengeneza
Blueprint zinazohusiana
Blueprint hizi zinashiriki maarifa — mbinu, vifaa au kanuni
CC0 Umma Wote
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