Recipes Kome Koji fresh
Amazake
Kome Koji fresh 100g
Rice 200g (dry weight)
Water 90ml
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 fresh and water. Keep it warm at 55°C for half a day.
Miso
Kome Koji fresh 250g
Salt 100g
Soybeans 250g (dry weight)
Cooking water approx. 40g
Wash the soybeans, soak them overnight and then steam them until soft. Mash the soybeans and mix with the fresh 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
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 fresh 100g
Salt 20g
Water 100ml
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.