Koji is ta type of mold that is grown out on steamed rice. The finished product is the basic starter for most Japanese cultured foods. From miso, soy sauce, saké, and fremented veggies this koji mold culture can make many different classic pro-biotic dishes in the traditional Japanese style.
Amazake is a naturally sweet cultured rice drink. During the culturing process, enzymes break down the complex rice starches into sugars making Amazake a sweet drink. It can be used for drinking or as a natural sweetener in other foods or recipes. Use to make sake or koji
Amazake makes a sweet non-alcoholic drink made from rice. It is usually served hot.
This is a 2-step culturing process: first to make Kijo rice with the spore culture, which can be made as a large batch and stored for later use. Then the second half of the process is making the fresh Amazake
which is very easy.
One package is enough to make 9 quarts of Amakaze or 6 pounds of koji. You can make a rice sweetner for your favorite recipes, a hot or cold Amakaze drink, or Doburoku, a basic fermented 'grog'.
This culture is best suited for a person with some culturing experience. However, it comes with complete instructions so anyone can try. Light Rice Koji is a needed ingredient for making Japanese sake, light miso, and culture vegetables
Difficulty Level 4
Making the koji can take a little time from steaming the rice and keeping it warm during the fermention cycle. You'll need large steamer and some type of temperture controlled heating unit.
Once the koji is finished, it can be frozen or dried for later use. Again, this is the base for many traditional Japanese cultured foods. Comes with spore packet, complete instructions, and recipes.
Level 4 difficulty because of equipment and skill required.
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