Today I’d like to introduce a couple of my favorite short term applications using koji. They are somehow always in stock and when I run out, I automatically make the next batch to keep using the same jar.
Do not inoculate everything at once, it’s ideal to mix your substrate while inoculating your tane-koji in batches. It is important to give a chance for every single grain to catch one spore at least.
The good news is that you can always check the hydration by your fingers. Japanese koji making is full of this kind of classic tips that only requires your body.
For us Japanese, this process is not just about rethinking fermentation techniques, but also about rethinking the simple and honest way of life we used to lead, the gratitude and joy that can be gained from making things by hand, and the value that has been lost in modern life.
Understand the difference between rice used for sake and miso. If you understand how it works, you can apply your knowledge to making koji with a medium other than rice, taking into account its intended purpose and use.
In Japan, koji is an essential ingredient to make fermented seasonings and fermented foods such as miso, soy sauce, mirin (low alcohol sweetener), rice vinegar, amazake (none alcohol sweetener), sake, shochu (distilled beverage) and pickles.
Learn about the basic preparation method of miso, Japanese fermented soybean paste, which is called Kanjikomi miso.
Tane-koji (moyashi), a collection of fungus spores, is the starter to make koji. It’s important to know what you want to use koji before deciding on tane-koji (moyashi).
The sauna-like environment with high humidity is ideal for making koji and such room for Koji-making is called koji muro.
When talking about umami expected from koji, I think the easiest way to understand is to make shio-koji or amazake.