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Rinse the rice until the water runs clear (to remove all the starch). Soak the rice in water for 8-12 hours. Steam (not boil) the rice until it has softened. See notes below for my setup. Cool the rice to room temperature. Thoroughly mix the koji-kin culture into the rice. Spread the rice out in a baking dish.
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Over the past several millennia Chinese, Japanese, and Korean artisans have mastered the craft of cultivating Aspergillus oryzae (called koji-kin in Japan) on grains, primarily rice and barley.
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SHIO KOJI. Combine 150 g of dehydrated rice koji with 350g water and stir in 50g of sea salt. Cover loosely with a clean towel. Stir daily for 1 week at room temperature. Store in a jar in the refrigerator for up to a year. To use, toss fresh cut vegetables in a tablespoon or two and allow to sit for 30 minutes prior to sautéing.
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In Japan, koji has predominantly been grown on rice, barley or soybeans in order to make sake, miso and soy sauce. Its ability to digest starch and proteins makes it suitable to grow on a variety of different grains, beans or substrates of your choice. You can read more in our article on the science of koji.
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Shio Koji (塩麹, 塩糀) is a mix of salt, water, and rice koji, and it's a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes), in foods. It's a live food that is rich in enzymes that break down the starches and proteins in food into sugars and amino acids.
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To make it, you ferment koji in water with salt. The ratio of koji to water is 1-to-1. Then, add 5% to 10% of the weight of water and koji in salt. (Exactly how much salt you use depends on how you normally cook; I tend to use around 5% salt.) For example, 100 grams of water + 100 grams of koji rice = 200 grams.
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Add the ¼ teaspoon of the koji-kin culture to the rice and mix it up. On a baking dish, spread out all the steamed rice and cover it with a damp cloth. The cloth must be moist but not soaking wet. It's now time to incubate the rice at a constant temperature of 90 F or 30 C for the next 48 hours.
FileRice p1160004.jpg Wikipedia
Cool the cooked rice or barley to 90°. Sprinkle the koji spores once the grain is cooled. Gently toss so that the spores are evenly dispersed. Set your dehydrator to between 80° and 90°. Place the grain and spore mixture on the dehydrator trays. Cover each tray with thick layers of cheesecloth or plastic wrap.
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Method. Place all ingredients in a blender and blend well until achieving a smooth texture. Weigh the fillet of fish and add half of the weight of the marinade in a clean plastic bag. Remove air inside of bag and keep in the fridge overnight. Take out the fish and cook it in a hot oven to your liking.
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Instructions. Gather all the ingredients. In a large bowl, break 200 g rice koji and separate the koji grains into smaller pieces. Rub the koji firmly in your hands to separate into individual grains. Rub the koji until aromatic, add 4-5 Tbsp sea salt, and mix all together. Add 1 cup water.
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Watch on. An easy recipe to make koji rice step by step. Koji rice is fermentation starter, in this case Aspergillus oryzae, breeded on rice. Use koji to make various foods, such as miso, amazake, shio koji, etc. Hope you can enjoy making it!
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The rice koji produces enzymes to convert starch into sugar. Then naturally occurring yeast and bacteria in the air, as well as on the vegetables, power lacto-fermentation (as in kimchi) and vinegar production for multidimensional souring. Traditionally, the pickle is made with daikon or eggplant. I like using beets and sunchokes.
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Combine rice koji with kosher salt in a lidded container and then stir in water until the salt has dissolved. The general ratio for shio koji is 5:4:1 by weight of water to grain koji to salt (the ratio is adjusted slightly in the attached recipe to accommodate volumetric measurements).
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Koji rice refers to moldy rice grains, inoculated with Aspergillus oryzae. The rice grains are incubated for a couple of days, and they continue to ferment. This method of moldy fermentation can be used for rice, barley, soybeans, and many grain varieties. Koji mold continuously releases enzymes. These ferment the rice and break down the.
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Koji rice is cooked rice that has been inoculated with Aspergillus oryzae, a mold that's widespread in Japan. The mold releases enzymes that ferments the rice by decomposing its carbohydrates and proteins. This process can also be applied to other grains like barley, as well as legumes like soybeans. To make koji rice, the culture is added to.
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Umansky moved on from scallops to growing koji on pork and beef. One discovery happened by accident—he left a piece of eye round, a tough cut from the rear leg of the cow, curing with rice flour and koji for five days. When he remembered the meat, it had completely dried out and was fully tenderized.