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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.
Àárín
3 days
Ìlànà
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.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Ìrẹsì Japan olóhóró kúkúrú2 kgÀwọn irinṣẹ́ tí a nílò:
Àwokòtò igi
Agbọ̀n ìdáná èéfín omi
Ìkòkò Ńlá
Omi
Òǹwọ̀n ìdọ́gba2
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.
Àwọn ohun èlò fún ìgbésẹ̀ yìí:
Èèpo ìbẹ̀rẹ̀ koji (Aspergillus oryzae)2 gÀwọn irinṣẹ́ tí a nílò:
Àwo ìtutù ìrẹsì alálẹ̀mọ́
Ẹ̀rọ Ìwọ̀n Ooru3
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.
Àwọn irinṣẹ́ tí a nílò:
Aṣọ Òwú
Àpótí IgiẸ̀rọ Ìwọ̀n Ooru
Ìgò ìfọn omi4
4
Finish
Finish
After two to three days the mould has grown through the rice. Use it at once or spread it to dry.
Àwọn irinṣẹ́ tí a nílò:
Àwo ìtutù ìrẹsì alálẹ̀mọ́5
5
Keep it near 30 °C
Keep it near 30 °C
Ń ṣí ìwé Jupyter…
Àwọn ohun-èlò
2- Àyè
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