Archives for posts with tag: Rice koji

But good amazake.

I made 2 basic mistakes. I mixed in some old rice, and I steamed one portion twice as long as I should have. I always steam the rice about 20 minutes but got mixed up and cooked it twice. The old rice got a little soggy, and the double cooked got really soggy. I can probably save the properly cooked rice as koji, but the soggiest portion will have to be relegated to the desert corner. It is very sweet with a tinge of alcohol – amazake, so it can be eaten as candy now or be made into a desert. So bad turns good.

Now I’ll have to take a break and clean the equipment before starting up again.

This time it’s a rice miso with the standard proportion of ingredients, but with herbs added.

Herb miso for 2021.

Dried and packaged for later use.

And now the second batch is up drying, and the third batch is inoculated and in the incubator. It’s kind of like a conveyor belt operation, but with little hands on work. If the conditions are right the aspergillus mold grows very well on it’s own.

The first batch of koji was done last evening. The harvest was good and of good quality.

Now it’s spread out drying above the warm water pipes and the next batch is already in the incubator growing.

It’s growing very well.

It looks good – a nice powdery white color. It smells good – a sweet grapefruity, slightly sour aroma fills the room (and house). It tastes good – sweet like amazake. It has a good consistancy – it cakes together in one big clump, but breaks apart easily. The humidity factor is good – slighty dry especially on the surface and does not have any gooeyness.

Now to mix in air, and the dryer surface rice with the moister rice from the bottom and put it back in the heat cabinet (30 degrees C) for the last 12 hours.

In the meantime I’ll get ready for the next batch.

I still have a little barley and rye koji left from last years production, but no rice koji. Time to get busy. I’ll need some to sell at the Fermentation Day in Uppsala, and a lot to use for making miso and amazake throughout this year.

The first thing is to rinse and soak some rice.

While it’s soaking all day, I can clean the utensils and equipment.

Happy new year – this years first miso is a standard two year miso.

In other words the first miso for 2021.

My contribution to the world of miso (I presume). I’ve never heard of a miso with herbs added before fermentation.

I use my standard recipe for rice miso, then add a deciliter each of thyme, oregano, basil and 5 or 6 cloves of garlic.

I think I’ll need some sweet white miso for a possible fermentation festival in march in Uppsala next year. So I made some.

1 kilo soybeans (China eco), 1,2 kilos rice koji and 200 grams seasalt.

That’s less salt and more koji making the fermentation go much faster.

Usually I leave it to ferment for 6 months, but 5 will be fine too.

It’s tasty and sweeter, but you need more to get a good saltiness and umame strength. It doesn’t hold as long either.

I still have s couple of batches of miso to make before summer. Today it was an herb miso. Soybeans, rice koji, salt, garlic, thyme, oregano and basil.