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 pursuit of flavor, cooking techniques and fermentations of Japan are finding themselves in menus and pantries across the globe. Japanese ferments, in particular, have been enticing for those seeking tastiness.
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.
The good thing about soy sauce is that no matter which one you choose, you won’t find any major disappointments and even when you find an unexpected flavor, you will find yourself saying, “Ok this works, too.”
There are varieties of miso with flavors ranging from sweet to salty, colors including white, yellow, red and black, and textures ranging from viscous pastes to hardened ones.
Hon-mirin is one of the seasonings that is essential for Japanese cuisine, also known as washoku, just like soy sauce, miso, and vinegar.
Learn about the basic preparation method of miso, Japanese fermented soybean paste, which is called Kanjikomi miso.