Guest guest Posted May 9, 2011 Report Share Posted May 9, 2011 Hi Y'all, I feel like this was just discussed, but cannot find it in the archives...so, I apologize if this was just covered... I purchased koji from South River Miso, and want to know how to save back some of this koji to breed more before putting it in for miso... Thoughts? Thanks so much~you guys are amazing! Karin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 10, 2011 Report Share Posted May 10, 2011 Hi Karin, You can simply save back 1/4 cup of koji for future use. When you want to make your own koji, you just grind up a couple of tablespoons of the koji grains you saved, add and mix it to a little bit of rice flour (for the purpose of easier distribution throughout the rice you want to inoculate) and sprinkle on to the steamed rice after it has reached the right temperature. Mix the koji/rice flour mixture in well to inoculate, then wrap it all up and keep it at the correct temperature for the next several days until it is done. Be advised, you cannot cook the rice as normal before inoculating. It has to be wrapped in a thin towel or cheese cloth and steamed for an hour. This creates a very dry rice which is important so that the grains remain separate and do not stick together. This is necessary for the koji to be able to penetrate each grain of rice as it ferments and matures. Boise, Idaho > > Hi Y'all, > I feel like this was just discussed, but cannot find it in the archives...so, I apologize if this was just covered... > > I purchased koji from South River Miso, and want to know how to save back some of this koji to breed more before putting it in for miso... > > Thoughts? > > Thanks so much~you guys are amazing! > > Karin > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2011 Report Share Posted May 11, 2011 Hi , Thanks so much for your reply! I have a few more questions... 1. What is the " right temp " for the newly steamed rice to receive the koji? 2. What is the " correct temp " to maintain for the inoculated rice? 3. How do I know when it's done? 4. And finally, my koji is from South River Miso, and comes as inoculated rice...is this the correct medium for what I hold back? Again, thank you so much!!! Karin > > > > Hi Y'all, > > I feel like this was just discussed, but cannot find it in the archives...so, I apologize if this was just covered... > > > > I purchased koji from South River Miso, and want to know how to save back some of this koji to breed more before putting it in for miso... > > > > Thoughts? > > > > Thanks so much~you guys are amazing! > > > > Karin > > > Quote Link to comment Share on other sites More sharing options...
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