Archives for posts with tag: Enzymes


Koji ambrosia

First make amazake. Boil brown rice with no salt until soft and gooey. Add rice koji. Mix and keep warm, 50 – 60 degrees C for about 12 hours. The koji enzymes break the rice down – in particular, the starch into sugars. The result is the sweet pudding amazake. 

To make koji ambrosia add grated ginger, lemon peel, more liquid if neccessary, mix until smooth with a mixer and warm a little. 

The first time I tasted this was in Japan almost half a century ago. We sat in a circle on the floor and passed a bowl of warm spiced amazake around. I thought I must be in heaven and this the drink of the gods. 

I was hooked!

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.