Trying Out Different Rice Varieties Marika Groen January 29, 2023 Go Back Short-grain rice is used for general koji making, although in some Western countries long-grain rice such as Jasmine or Basmati is used. Living in Europe, I often use Koshihikari rice grown in...
How to Make Koji 7: Harvesting and the Next Marika Groen December 24, 2022 Go Back This is the last article of “How to make Koji” series. Remember that this is the most standard process of white rice koji making. If you opt for different substrates such as buckwheat,...
Koji and Your Health Marika Groen October 15, 2022 Go Back I would like to talk a little more about mentality this time. Koji making is influenced by your own condition, in other words, your health, your mind and your mood. If you make koji with a careless mind, you...
Nukegake – Layer Steaming of Rice Marika Groen October 15, 2022 Go Back The difference in speed is remarkable just in cooking, but it also reduces the time difference in building up layers when steaming rice in a style of 'nukegake', a method where the soaked...
Salad Spinner Koji Marika Groen July 17, 2022 Go Back Recently I resumed my experiment on koji making by using any kind of kitchen tool that almost everyone has. I’m not sure if everyone has this, but this time I tried a salad spinner – and totally loved it! Recently...
