Go Back
Print
Recipe Image
Smaller
Normal
Larger
How to Make Rice Koji
5
from 1 vote
Print Recipe
Pin Recipe
Prep Time
20
hours
hrs
Fermentation Time
2
days
d
Ingredients
600
g
Rice
5
g
Koji Starter
(feel free to use more koji starter for stronger fermenting power)
Instructions
Wash the rice.
Soak the clean rice in water
Drain water from the rice
Steam the rice for 40 minutes
Put the rice on top of cloth layered koji tray. Sprinkle the koji seed (koji starter) on steamed rice (seeding)
Wrap the rice with cloth and keep it warm in a food warmer device.
Do the first maintenance of koji: If the koji temperature reaches 40℃, open the cloth wrapping and spread and stir the rice to untangle it.
Move the wrapped rice to koji box
Second maintenance of koji: 5-6 hours after you move the rice to koji box, do another maintenance. Untangle the koji clump and stir it around
After several hours from the second maintenance, when the temperature of the koji rice rises above 40℃, please do another maintenance again.
Completion of koji
Keyword
Rice Koji