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To make it, you ferment koji in water with salt. The ratio of koji to water is 1-to-1. Then, add 5% to 10% of the weight of water and koji in salt. (Exactly how much salt you use depends on how you normally cook; I tend to use around 5% salt.) For example, 100 grams of water + 100 grams of koji rice = 200 grams.
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Cool the cooked rice or barley to 90°. Sprinkle the koji spores once the grain is cooled. Gently toss so that the spores are evenly dispersed. Set your dehydrator to between 80° and 90°. Place the grain and spore mixture on the dehydrator trays. Cover each tray with thick layers of cheesecloth or plastic wrap.
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Method. Place all ingredients in a blender and blend well until achieving a smooth texture. Weigh the fillet of fish and add half of the weight of the marinade in a clean plastic bag. Remove air inside of bag and keep in the fridge overnight. Take out the fish and cook it in a hot oven to your liking.
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RICE KOJI: Rice Koji is steamed rice that has been propagated and fermented with koji starter. It is one of the types of koji. It has a very close and deep relationship with Japanese dishes, and koji rice is used as a raw material for miso, soy sauce and mirin. It is also used to make a Japanese non-alcoholic traditional drink, amazake (sweet.
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Koji rice refers to moldy rice grains, inoculated with Aspergillus oryzae. The rice grains are incubated for a couple of days, and they continue to ferment. This method of moldy fermentation can be used for rice, barley, soybeans, and many grain varieties. Koji mold continuously releases enzymes. These ferment the rice and break down the.
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In the lab, Arturo grows koji in a temperature and moisture-controlled cedar chamber set at about 85°F and 70 percent humidity, which allows the mold spores to propagate on the cooked rice.
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Combine rice koji with kosher salt in a lidded container and then stir in water until the salt has dissolved. The general ratio for shio koji is 5:4:1 by weight of water to grain koji to salt (the ratio is adjusted slightly in the attached recipe to accommodate volumetric measurements).
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The rice koji produces enzymes to convert starch into sugar. Then naturally occurring yeast and bacteria in the air, as well as on the vegetables, power lacto-fermentation (as in kimchi) and vinegar production for multidimensional souring. Traditionally, the pickle is made with daikon or eggplant. I like using beets and sunchokes.
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Instructions. Gather all the ingredients. In a large bowl, break 200 g rice koji and separate the koji grains into smaller pieces. Rub the koji firmly in your hands to separate into individual grains. Rub the koji until aromatic, add 4-5 Tbsp sea salt, and mix all together. Add 1 cup water.
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The best salinity ratio of koji rice is between 30% and 35%. You may want to reduce the amount of salt, but it causes decay and odor due to its low sodium. Mix koji rice and salt evenly. Otherwise, there is a risk that the koji rice will rot. Add water until the koji rice is just covered. (Not too much, not too little). Koji absorbs water, so.
FileRice p1160004.jpg Wikipedia
Rinse the rice until the water runs clear (to remove all the starch). Soak the rice in water for 8-12 hours. Steam (not boil) the rice until it has softened. See notes below for my setup. Cool the rice to room temperature. Thoroughly mix the koji-kin culture into the rice. Spread the rice out in a baking dish.
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SHIO KOJI. Combine 150 g of dehydrated rice koji with 350g water and stir in 50g of sea salt. Cover loosely with a clean towel. Stir daily for 1 week at room temperature. Store in a jar in the refrigerator for up to a year. To use, toss fresh cut vegetables in a tablespoon or two and allow to sit for 30 minutes prior to sautéing.
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Over the past several millennia Chinese, Japanese, and Korean artisans have mastered the craft of cultivating Aspergillus oryzae (called koji-kin in Japan) on grains, primarily rice and barley.
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Umansky moved on from scallops to growing koji on pork and beef. One discovery happened by accident—he left a piece of eye round, a tough cut from the rear leg of the cow, curing with rice flour and koji for five days. When he remembered the meat, it had completely dried out and was fully tenderized.
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Rice koji is steamed rice inoculated with koji mold, AKA Aspergillus oryzae. It's the key ingredient in many Japanese pantry staples, such as soy sauce, miso, and shio koji. Rice koji (米こうじ, 米糀, 米麹) is steamed rice treated with koji spores ( Aspergillus oryzae, 麹菌). Koji is crucial in miso, soy sauce, sake , mirin, rice.
FileRice 02.jpg Wikipedia
Shio Koji (塩麹, 塩糀) is a mix of salt, water, and rice koji, and it's a natural seasoning used to marinate, tenderize, and enhance the umami, or richness (one of the five basic tastes), in foods. It's a live food that is rich in enzymes that break down the starches and proteins in food into sugars and amino acids.
