Hello, Mr A here to talk a bit about rice koji and its uses.
What is Koji Rice and how can I use it?
First of all, Koji is made by inoculating cooked rice with the fungus Aspergillus Oryzae.
The mold ferments the rice and converts all the carbohydrates and proteins into such compounds as amino acids, organic acids, alcohols, enzymes, volatiles, and aromatics:
{Amino acids contribute to the "umami" taste.
Organic acids produce the sourness and tanginess.
Alcohols, such as ethanol, "add to the complexity [of] the flavor."
Enzymes add to the sweetness.
Volatiles and aromatics add to the aromas of fermented foods like miso and soy sauce.}
With rice koji, you can create amazake, soy sauce koji, salt koji, and pickled mustard easily in your home kitchen.
Making soy sauce koji is easy:
{Just mix 150 grams of rice koji and 150 milliliters of soy sauce, then keep it at room temperature for a week.
Afterwards, store it in the fridge and use it as needed.}
Making shio rice koji is easy.
Combine 200 grams of rice koji, 4-5 tablespoons of sea salt, and 1 cup of water.
For more information, please refer to the link at the bottom of the page .
You can also make various marinades and sauces with rice koji.
Using rice koji in marinades for chicken, beef, or pork is gaining popularity in The United States.
Some recipe ideas suggested by Mr A:
