I think the reason for the question about whether you could eat the rice like that is because while you’ve explained what it is and how to make use of it you never explained why you use it and what it does for the food (obviously adds flavor but I mean when would you choose to use this). For any non-chef it is a very confusing post whereas most of them are not. Meanwhile, it appears one if you (need I say who? Lol) is drinking way too much of the cold brew coffee and might want to skip a few or a hundred cups on filming day as it adds to the confusion a little. (Sorry!)
The use of koji is to produce, through the fermentation process, miso, marinades, soy sauce, and many other items that are packed with umami. On our blog you can find the recipe for how to DIY miso as a starter recipe - blog.modernistpantry.com/recipes/koji-the-marvelous-mold/
How do i know my kome koji is well done? Is there any method to know the success for a good kome koji? I've heard yo can taste it, make amazake and see if it tastes good, the "smell of chestnuts" (mine never smells like chestnuts, it is mold and rice for christ sake), or the color. I've done it twice. The first one went a bit yellowish-green, the second one, had to be stopped at the 35th hour cause it was already sporing. I will try them both but... if i've never tried amazake, i don't know if i will know if it is a nice amazake, or a disgusting amazake. I think I will try both and then, if none of them are good, i will try a third batch. If none of them convinces me, i will buy a bag and compare the three of them. Crazy about koji and still haven't done anything with it hahahaha
The best thing you can do is never let it get to the yellow (flowering) stage. Once the spores if the rice become white and fluffy with mold spores then the koji had been made properly. Chestnuts is a stretch but it should smell slightly sweet and fermented but not sour like a vinegar.
So long as you follow all the safety precautions and cleanliness - you can! In fact, potato and koji are one of the possible bases for Korean soju, a neutral spirit that's not unlike a smooth vodka. Potato inoculated with koji can definitely make for an exciting direction for culinary experimentation!
Like any particulate matter, you're going to want to avoid inhaling koji. However, it's not dangerous in the way other molds can be, even other molds in the same family as koji. Unlike its wild relative, the 'domesticated' koji does not produce mycotoxins.
Yes. Koji can can cause a condition called Baker's Asthma. Both the amylase and the glucoamylase produced can do this. Ann Allergy Asthma Immunol. 2002 Aug;89(2):197-202. Glucoamylase: another fungal enzyme associated with baker's asthma. Quirce S1, Fernández-Nieto M, Bartolomé B, Bombín C, Cuevas M, Sastre J.
Not sure why anyone would want to? The rice is a vehicle for the koji spores to grow and the rice doesn't benefit from the process. The rice essentially molds in the process.
I think the reason for the question about whether you could eat the rice like that is because while you’ve explained what it is and how to make use of it you never explained why you use it and what it does for the food (obviously adds flavor but I mean when would you choose to use this). For any non-chef it is a very confusing post whereas most of them are not. Meanwhile, it appears one if you (need I say who? Lol) is drinking way too much of the cold brew coffee and might want to skip a few or a hundred cups on filming day as it adds to the confusion a little. (Sorry!)
The use of koji is to produce, through the fermentation process, miso, marinades, soy sauce, and many other items that are packed with umami. On our blog you can find the recipe for how to DIY miso as a starter recipe - blog.modernistpantry.com/recipes/koji-the-marvelous-mold/
How do i know my kome koji is well done? Is there any method to know the success for a good kome koji? I've heard yo can taste it, make amazake and see if it tastes good, the "smell of chestnuts" (mine never smells like chestnuts, it is mold and rice for christ sake), or the color. I've done it twice. The first one went a bit yellowish-green, the second one, had to be stopped at the 35th hour cause it was already sporing. I will try them both but... if i've never tried amazake, i don't know if i will know if it is a nice amazake, or a disgusting amazake.
I think I will try both and then, if none of them are good, i will try a third batch. If none of them convinces me, i will buy a bag and compare the three of them. Crazy about koji and still haven't done anything with it hahahaha
The best thing you can do is never let it get to the yellow (flowering) stage. Once the spores if the rice become white and fluffy with mold spores then the koji had been made properly. Chestnuts is a stretch but it should smell slightly sweet and fermented but not sour like a vinegar.
Can I use it to inoculate potatoes?
So long as you follow all the safety precautions and cleanliness - you can! In fact, potato and koji are one of the possible bases for Korean soju, a neutral spirit that's not unlike a smooth vodka. Potato inoculated with koji can definitely make for an exciting direction for culinary experimentation!
It's how shochu has been made for hundreds of years.
is it dangerous to inhale the koji?
Like any particulate matter, you're going to want to avoid inhaling koji. However, it's not dangerous in the way other molds can be, even other molds in the same family as koji. Unlike its wild relative, the 'domesticated' koji does not produce mycotoxins.
Yes. Koji can can cause a condition called Baker's Asthma. Both the amylase and the glucoamylase produced can do this. Ann Allergy Asthma Immunol. 2002 Aug;89(2):197-202.
Glucoamylase: another fungal enzyme associated with baker's asthma.
Quirce S1, Fernández-Nieto M, Bartolomé B, Bombín C, Cuevas M, Sastre J.
culturesgroup holy sh
so u cant eat this rice as a normal rice dish?
Not sure why anyone would want to? The rice is a vehicle for the koji spores to grow and the rice doesn't benefit from the process. The rice essentially molds in the process.
@@Modernist_Pantry so every other food product benefit from the mold but the rice itself doesnt? i mean ok can i mix it with normal rice then?