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To make koji, koji starter culture are seeded into a food source. Traditionally, rice or barley is used as a substrate for the spores. Koji spores + grains + incubation = koji. If the conditions are right, the spores can develop and colonize the grains, forming a thick coat of mycelium.
The basic premise is that you inoculate a cooked substrate (rice, barley, and soybeans are some of the most common) with koji spores and incubate for about two days. As koji reproduces, it generates enzymes like proteases and amylases.
28 lip 2021 · To make koji at home, you need the Aspergillus oryzae spores (called tane koji or koji-kin), and an incubating system that can maintain the right temperature and humidity levels for up to 48 hours. You can order tane koji online (GEM cultures is very reputable, and sells great starters from Japan.)
29 paź 2020 · Growing koji is replicating the environment in which it evolved and thrived: warm and humid. When the temperature rises, the koji spreads vigorously through the substrate, sending filaments of mycelium into it for digestive enzymes to break down the nutritious surroundings.
5 sie 2020 · Koji Incubator* (See “Notes” for how to set up your own incubator) Starting your koji culture: Rinse the rice with water to remove excess starch, and then immerse the rice in soft water.
Making Koji - a Foundation of Fermentation: Koji is a magical food. It is the result of carefully cultivating a mold called aspergillus oryzae on a starchy substrate like rice, barley, soybeans, even vegetables and old bread.
20 sie 2021 · First and foremost, you’ll need to build or assemble an incubator. Koji needs specific conditions to flourish; it prefers a hot and humid environment with adequate airflow. Koji is an aerobic mold, meaning oxygen must be available for it to colonize a substrate.
