Salted Koji
Let’s make good koji, amazake and miso with Higuchi Moyashi
Shio Koji has become the focus of attention as a seasoning.
One has been to remind consumers that amazake, which uses koji, can also be used as a natural sweetener.
We have selected a koji starter for really easy production of salted koji. It produces pure white koji which maintains its color over a long period.
Packing:W-20 Powder
30g bag (Sufficient for 200k of rice)
How to make koji
- Wash the rice (Japonica is best) and soak in water over night.
- Next morning drain the water from the rice.(Put it in a colander for 1-2 hours). Then steam for about 1 hour. (A bamboo steaming basket is usual.)
- Spread the steamed rice on a clean cloth. When the rice is about 35-36℃, sprinkle Higuchi Moyashi Koji Starter over the rice and carefully mix in while breaking up any lumps of rice.
- Wrap up the rice in the cloth and put it in a blanket or wooden box and leave in a warm place (About 30℃).
- Check the next morning. When you can see white specks on the rice and detect a slightly sweet aroma, carefully aerate by mixing with clean hands until the temperature is about 35-36℃
- Repeat after 5-7 hours.
- Keep wrapped and warm until the next morning, when it should become sweet, pure white koji.
How to make miso
- Wash an amount of soy beans corresponding to the amount of koji being made (see below). Soak over night。Boil (for white miso) or steam (for red miso) the beans until they are soft enough to taste good. Cool.
- Miso Ingredient Proportions (example)
| Soybeans | Koji | Salt | Water* | Ready | |
| Red miso | 10kg | 8.5kg | 4kg | 2L | Summer:3-4mths.Winter:6-10mths |
| White miso | 10kg | 24kg | 3kg | 6L | Summer:1-2mths.Winter:3-4mths |
How to make amazake.
Boil 450-750g of white rice until it is a stiff porridge consistency. Cool to about 55-60℃ and add 1.5kg of koji. Mix carefully*. Leave in a warm place (about 30℃) for several hours or over night. Mix lightly once or twice. Once made store the amazake in a refrigerator.
*Sterilize the container thoroughly with boiling water and dry completely.
