How to Make Rice

Koji
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PREP TIME FERMENTATION TIME

20 hrs 2d

INGREDIENTS
600 g Rice
5 g Koji Starter (feel free to use more koji starter for stronger fermenting
power)

INSTRUCTIONS
1. Wash the rice.
2. Soak the clean rice in water
3. Drain water from the rice
4. Steam the rice for 40 minutes
5. Put the rice on top of cloth layered koji tray. Sprinkle the koji seed (koji
starter) on steamed rice (seeding)
6. Wrap the rice with cloth and keep it warm in a food warmer device.
 7. Do the first maintenance of koji: If the koji temperature reaches 40℃, open
the cloth wrapping and spread and stir the rice to untangle it.
8. Move the wrapped rice to koji box
9. Second maintenance of koji: 5-6 hours after you move the rice to koji box, do
another maintenance. Untangle the koji clump and stir it around
10. After several hours from the second maintenance, when the temperature of
the koji rice rises above 40℃, please do another maintenance again.
11. Completion of koji

KEYWORD
Rice Koji

Recipe by KAWASHIMAYA. Discover more recipes here: https://thejapanstore.us/