Archives for posts with tag: Aspergillus oryzae

The mold (Aspergillus oryzae) is growing great with 12 hours left to go.  

   
  

I was out to Farmer Petersson yesterday and bought 10 kilos of hulled (pearled) barley. He had already hulled the barley. I had hoped for slightly more polishing, but I’m sure it will be quite suitable for koji making.

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It looks like nearly all the individual grains are polished enough to let the Aspergillus oryzae mold get in, get growing and produce loads of enzymes.

In the meantime, I’ve also been making rice koji – a new batch every third day. I’m up to 4 kilos now and will do 2 more batches and then switch to making about 5 kilos of barley koji. I do have a larger incubation chamber, so I could make bigger batches faster, but I prefer the slow, steady pace of the smaller ones.

Yesterday I ran out of my japanese tane koji (koji starter), so I got out a package from a company in Olympia Washington USA.

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I bought this last year when I was visiting over there, along with starter for barley koji and tempeh. It is so easy to find and contact these companies by internet now days.

Step 5

The morning of the third day

Again we do the same as the last 2 steps. Aeration is very important. Everything is developing quite nicely.

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We can now see traces of the mold growing. The humidity is just right. And the odor is developing into the sweet, flowery, fruity bouquet characteristic of the Aspergillus oryzae growing on rice.

We’ll have a look after another 12 hours this evening.