Making Koji Rice (GONE FUNGAL)

Koji is a mold (Aspergillus Oryzae) grown on rice and traditionally used in Japan to make misos, soy sauces, sake, and amazake. It works by breaking down starches and proteins and can produce interesting results when used in other contexts such as hot sauce or charcuterie. In this video, I grow some koji on rice.

I'm using about 750g of rice which came to about 1kg after steaming. The rice is then cooled to about 32C and a diluted mixture of spores and cornstarch is added and mixed in. After 44 hours the rice has been molded and is ready to use.

sorry for the poor sentence work lmao i'll try use a script next time.
btw, some corrections: koji dies at closer to 40C rather than 35C. poisonous is probably the wrong term, toxic would be more accurate. also a damp cloth does obviously provide water content, i meant more like dripping water or something.

#koji #fermentation

[Habibie-vifv]

Is anyone here in the US willing to send some koji spore for me to cultivate? BTW, great video and very clear and succinct.