Archives for posts with tag: Koji

I’ve made all my rice, barley and rye into koji now. Here’s the last batch ready to dry.

But it’s a bit early! It’s not time to start planting seeds for the garden yet either, so I think I’ll buy more barley and continue to make koji for this fall.

The first batch of barley koji this year is good.

Many more to go.

I was out to the organic farm yesterday and got the barley and rye for making koji.

Ingvar has his own mill for making different kinds of flour.

He can husk the barley and slightly polish it – the rye too.

The first batch is rinsed and soaking already.

I only had 750 grams of rye koji left from last springs production, so I measured out 750 grams of soybeans to cook and 345 grams seasalt to mix in.

I have one more batch of rice to turn into koji, then I’ll have to order some barley and rye for more koji making.

I usually don’t clean the containers between the koji batches, but after 4 or 5 times the bacteria and yeast start to take over, and the koji is not as good.

I rinse and brush them out, then soak them in hot tap water, then brush them again.

Then I put them in the oven and bake/sterilize them for a couple of hours.

That should do it for another 5 batches.

So cleanliness is mot terribly important. The ambient bacteria, yeast and mold all around us can, in fact, add to the fermentation process. But every once in a while, a good cleaning and sterilization is a good idea and get you off to a new clean start.

Today was set up for a full day of fermentation preparation. It started this morning with the last cultivation of the fourth batch of koji. Soon to be done, I put a new load of rice to soak for the next koji batch.

Last night I boiled a kilo of soybeans for a new batch of miso, ready to grind and mix with koji and salt.

Making another 2 year rice miso.

I bought cabbage yesterday to make more sauerkraut.

Then to end the day a new batch of koji.

This was not a typical day tho. Usually I have a lot of other stuff to do, as well as being a bit more lazy.

This week we make some special miso. A regular barley miso with herbs and a 2 year rice miso using small black soybeans (a heritage variety from what I understand).

The beans were boiled the usual 4 hours and left overnight, then ground and mixed with rice koji and salt as per my standard recipe.

Then packed and put away for fermentation.

The jars on the right are the barley herb miso, on the left is the small black soybean miso.

The first batch is done and ready for drying, while the next batch is inoculated and ready to put in the chamber.

It’s the second day (36 hours). The tane koji (starter) spores have long since germinated and the mycelium has grown so much that it has started to bind the rice corns into a cake.

The smell is right – delightfully sweet and fruity. The temperature is right after a slight adjustment, and the moisture, tho a little on the wet side, is OK. Now I’ll break up the clumps while adding air and put it into the heat chamber for another 12 hours.

At the same time the next batch of rice is washed and soaking for tonights steaming.

During the 48 hours of koji cultivation one must take care of it.

I open the heat chamber every morning and evening if not more often. I check the moisture (if the inoculated rice is getting too wet or too dry), the thermometer to make sure that the temperature is around 30 centigrade and then add air by paddling the mass back and forth a few times.

Then back into the warmth for a while.