How to make Koji rice at home 쌀누룩 만들기
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- Опубліковано 21 бер 2022
- Koji is a cooked rice inoculated with a bacteria called Aspergilus Oryzae.
Koji is a good first step to many elaborately processed foods and beverage.
Koji can be used in making your own Makgeolli, Sake, Miso paste and pickles. Furthermore, you could marinade your meat with Koji to give aged taste and soften the meat as well. Koji can be added on your food directly as a form of Koji salt (Kojishio) or Koji Soy sauce ( Kojishoyou) to give extra boost of umami flavour to your food.
Nowadays you could purchase your Koji rice from online or from your local shop easily, However I find using house made koji gives so much better result on the product you make. Plus It is not hard to make at all.
[Ingredients]
1kg Calrose rice (sushi rice)
5g Koji Spore
[Method]
IMPORTANT! Every steps you follow, make sure using sanitised utensils, trays and hands. If you don't use clean hands or tools, its easy to get contaminated with bad bacteria. You can purchase an alcohol for food industrial use or Starsan for brewing from the shop. If you dont have the any of them, make sure to sanitise in the boiling water for few minute or steam over 100c for few minutes.
1. Wash the rice thoroughly several times, until the water is almost clear.
2. Soak the rice for overnight. (Frankly, after 3 hours of soaking the result is same. you could do soak it for 3 hours if you have time for the whole process)
3. Drain the rice for 1 hour
4. Lay out the rice on the steamer tray ( make a few holes) and Steam the rice for 30mins and take it off the heat, and rest for another 20mins. (Depends on your steamer condition, the process might take longer. The rice should be just cooked but it shouldn't under cooked inside. Looking for nice fluffy rice)
5. Weight out 15g of Rice flour and 5g Koji spore
6. Place the rice in the clean sanitized tray and quickly cool down the rice to just under 40c. (35~38c)
7. Add rice flour and koji mixure into the rice and mix up with rice properly. Make sure spreading out properly.
8. Cover with a wet cloth and move it to a fermentation chamber.
9. My fermentation chamber is set at 30~33c and humidity 70%. If you don't have a proper set up, you could use your oven with pilot light on with tray of water at the bottom for humidity. Make sure keep eyes on the temperatures.
AFTER 12 HOURS
10. Check the temps of rice, its going well if its around 30~32c. Mix up rice gently so heat inside can be escape. and Check after another 24 hours.
AFTER 24 HOURS
11. You should be able to see white mold starts to bloom a bit, Again, mix up rice gently.
AFTER 36 HOURS
12. Repeat the process.
AFTER 48 HOURS
13. Your Koji rice should be bloomed with healthy white mold and has smell of fruity aroma.
14. Koji should be ready around this stage, if you leave for another 24 hours it will turn to green spore which is the Koji spore you used. So if you are looking to get more koji spore, you could leave another 24 hours.
15. Now dry your Koji rice in the oven with light on for 2-3 days depends on how moist your koji is.
16. After dry out, Vacuum seal with food saver or Store in a Zipper bag and store in the freezer until you would like to use the koji rice.
감사합니다. 잘 봤습니다 👍🏻
Thank you for sharing your tutorial video on how to make Koji rice at home.
I've seen videos here @YouTUBE on how to make Kome Koji @home. Most Koji makers use a 40° C temperature to ferment while others use 30° C and you are the later. I notice some rice grains did not even look fuzzy nor covered with white mold. Is that because you were using a lower temperature? TBH, I really don't know why and hope you and/or someone here will be able to explain. Regardless, your Kome Koji looks very white and clean.
Anyway, I've just created a personal pet project to collect some samples of Koji from many different parts of the world to cultivate, compare, and to observe their characteristics, i.e. strength, flavors, etc. So far, I have sent out several messages to YouTUBERs to request their help to contribute for a small local sample of Kome Koji (no more than 10 rice grains) and/or Koji Kin (less than 1 gram) to me who lives in the US. This way, the shipping cost won't exceed the stamp of an International post mail. I certainly would appreciate it if you could participate to lend some help. I so, please kindly checkout my YouTUBE channel in the "About" section on how to contact me so we can make further arrangements for the shipment. Thank you.
I am going to try it for sure 😃 and make lots of Makgeolli 🤩
You done this?
It hard for me to get my hands on koji spore should i use bread yeast or use my mouth like old Japanese people did
Hello mam, how to make koji spore..? Plz one video 🙏😊💐 thank you 💐😊🙏
Once you already have made Kome Koji, the next step is to let it incubate with the same temperature for another 24-46 hours until they sporulate to produce spores which is called Koji Kin.
Hi, i tried to make koji rice using regular rice and glutinous rice... When the rice fermented for 44hrs it already turn to pale yellow-greenish...is that correct? The rice has not coated all the mold looks a little of uneven. Is it spore? Can someome advice..thanks a lot.
Yeah thats when the koji started to turn to spore. It depends on temps or humidity. You could finish up that moment. Perfectly fine to use it though.