[Microbial_Nutrition] Koji, Amazake, Sake, Miso etc.
- Subject: Koji, Amazake, Sake, Miso etc.
- From: "Beau Barrett" <Beau.Barrett@g...>
- Date: Thu, 30 Dec 2004 17:02:45 -0000
- Yahoo! Message Number: 1018
- Onibasu Link: http://onibasu.com/archives/mn/1018.html
Hey All,
I have almost used up my first entire 6 cup batch of Koji.
I incubated steamed rice with Aspergillus Oryzae (Light Rice Koji-
Kin or Tane-Koji)to created the Koji (sort of malted rice but really
it's moldy rice, the mold creates the enzymes to convert startch to
sugar).
1. I am not sure how well my Koji turned out, it was not ALL covered
in white fuzz, but it made a nice Amazake and (along with some
fruity wine yeast) is currently creating a nice smelling Doburoku
(Cloudy Sake).
The instructions said to mix the spores with some sterilized (pan
roasted) flour. Well I used wheat flour because that's what I had
and it seemed to create a few clumps (because of the bran).
I will try another spore distribution method next time. I will also
rub the steamed rice grains after cooling, between my hands (the
traditional method) to better distribute the spores.
Once you aquire either prepared Koji or Koji-Kin (spores) to
prepare your own Koji; Making Sake,Miso and other generally
mysterious culture foods of Asia is not terribly difficult. These
foods originated in the kitchens of traditional families and do not
require any special technology, only a bit of effort and time will
do the rest.
By the way my Nuka-Zuke Pot is still kicking and producing tasty
pickles everyday. A japanese lady told me so :)
I had some in a jar for snacking the other day.
My girlfriend and I went out for sushi, we had never been to this
particular place.
I ordered Kimchi (yes Kimchi at the Sushi place, Very cool!)
The japanese lady (Sonny)said "You like Kimchi?" she was curious
about the little white guy wanting some spicy kimchi.
So I told her about all my pots of fermenting Kimchi outside and she
was very entertained.. I had some sake...
I told her about my Nuka pot and she had never heard of this
before..so when we were done I brought in some Nuka Carrots and a
new book I have with photos of the procedure.
She tried a carrot.. "Oh, mmmm, that be good with rice".
So, I was warm from the Sake and even warmer from the acceptance my
japanese pickles got from some authentic taste buds...
If anyone wants to talk about Koji, Miso, Sake etc. Please say hey.
Take Care,
Beau
Onibasu Link: http://onibasu.com/archives/mn/1018.html