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Koji Rice: Steamed Rice Grown with Aspergillus oryzae for Two to Three Days
TheChef

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TheChef

17. Ukwakira 2026DK
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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.
Hagati
3 days

Amabwiriza

1

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.

Ibikoresho by'iyi ntambwe:

Umuceri w'Abayapani w'utuntu tugufiUmuceri w'Abayapani w'utuntu tugufi2 kg

Ibikoresho bikenewe:

Ikibindi cy'imbahoIkibindi cy'imbaho
Igitebo cyo kuvugiraIgitebo cyo kuvugira
Inkono NiniInkono Nini
AmaziAmazi
Umunzani w'ibiroUmunzani w'ibiro
2

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.

Ibikoresho by'iyi ntambwe:

Impeke z'ikivumbi gitangiza koji (Aspergillus oryzae)Impeke z'ikivumbi gitangiza koji (Aspergillus oryzae)2 g

Ibikoresho bikenewe:

Isahani yo guhoza umuceri ufatanaIsahani yo guhoza umuceri ufatana
Igipima UbushyuheIgipima Ubushyuhe
3

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.

Ibikoresho bikenewe:

Umwenda w'IpambaUmwenda w'Ipamba
Isanduku y'IgitiIsanduku y'Igiti
Igipima UbushyuheIgipima Ubushyuhe
Icupa ryo kuminjagira amaziIcupa ryo kuminjagira amazi
4

Finish

After two to three days the mould has grown through the rice. Use it at once or spread it to dry.

Ibikoresho bikenewe:

Isahani yo guhoza umuceri ufatanaIsahani yo guhoza umuceri ufatana
5

Keep it near 30 °C

Gupakira ikaye ya Jupyter…

Ibikoresho

2

Ibikoresho bikenewe

10

Iki gishushanyo gikora

Thumbnail
Agateganyo

Umuceri wa koji (Aspergillus oryzae)

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Blueprint zijyanye

Izi blueprint zisangira ubumenyi — uburyo, ibikoresho cyangwa amahame

Fermenting Miso Paste from Soybeans — Traditional Japanese Fermentation

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Brewing Sake Rice Wine — Parallel Fermentation with Koji

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Gukora Ibinyobwa

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CC0 Umurenge rusange

Iyi blueprint yasohowe munsi ya CC0. Ushobora gukoporora, guhindura, gukwirakwiza no gukoresha nta kwemererwa.

Shyigikira Umuremyi ugura ibicuruzwa binyuze muri Blueprint ye Komisiyo y'Umuremyi byashyizweho n'Abacuruzi, cyangwa kora verisiyo nshya y'iyi Blueprint ukayinjiza nk'isano muri Blueprint yawe kugira ngo musangire inyungu.

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