Recipe suggestions Mugi Koji


Koji Cha

Roast some Mugi 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!

Amazake

Mugi Koji 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 Mugi Koji and water. Keep it warm at 55°C for half a day.

Miso

Mugi Koji 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 Mugi 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.