Recipes Kome Koji

Roast some dried kome koji in a pan until golden brown. Put a tablespoonful in a cup, pour hot water over it and let it steep.

Koji tea is ready!

kome koji dried 100g

Rice 200g (dry weight)

Water 200ml

Wash the rice, soak it for 30 minutes and cook it as usual. Let the rice cool to below 60°C and mix it with Kome Koji and water. Keep it warm at 55°C for half a day.

kome koji dried 200g

Salt 100g

Soybeans 260g (dry weight)

Cooking water approx. 100g

Wash the soybeans, soak them overnight and then steam them until soft. Mash the soybeans and mix with Kome Koji and salt. Mix in some of the soy cooking water to make the mixture smooth.

Makes about 1kg of miso. Allow to mature for up to a year.

Shio Koji is a marinade from Japan. It can be used to marinate, season or ferment animal or vegetable products. This makes the dishes more hearty and meat more tender.

Shio Koji is made from one part Koji (fermented rice with A.Oryzae), water and 10% salt (with dried Koji the salt and water content increases slightly).

So:

Kome Koji dried 100g

Salt 30g

Water 130ml

Knead the koji well and then stir it with the salt water. Make sure there is enough water, as the koji can absorb it. Everything should stay slightly submerged. Leave at room temperature and stir once a day for the next 7 days. Done!

Then store in the refrigerator.