Reddit reviews MIYAKO KOJI 200g/ Malted rice for making Miso, Sweet Sake, Pickles by Isesou (Basic)
We found 6 Reddit comments about MIYAKO KOJI 200g/ Malted rice for making Miso, Sweet Sake, Pickles by Isesou (Basic). Here are the top ones, ranked by their Reddit score.
Miyako koji square type 200gRaw material: Aspergillus oryzae from JapanBest-before date: One yearStore under cool temperatureRound grain first-class rice is used for raw material (no waste rice is used).
Rice by itself won't ferment much because most of the carbohydrates are undigestible starches. The way sake is made, is that you cultivate a special mold on a portion of the rice which produces enzymes that convert the starches to sugar so that the yeast can digest it.
You can buy a bag of this cultured rice online, and if you mix that with some cooked rice (cool it first so you don't destroy the enzymes), you will produce sugar from rice which can then be made into alcohol.
https://www.amazon.com/MIYAKO-Malted-making-Pickles-Isesou/dp/B004FH67ZQ/ref=sr_1_3?keywords=koji+rice&qid=1568574737&s=gateway&sr=8-3
[This] (https://www.amazon.ca/IseSo-Miyako-Koji-square-type/dp/B004FH67ZQ/ref=sr_1_3?ie=UTF8&qid=1500505775&sr=8-3&keywords=Koji) is the way to go. And you can get next day shipping with Amazon within Calgary if I remember correctly. I have only ever ordered it once, and that was just a few months ago, so I cannot really tell you much else.
I’ve bought it online where it’s been completely dried and shelf stable. Like this https://www.amazon.com/MIYAKO-Malted-making-Pickles-Isesou/dp/B004FH67ZQ
I’m not looking to fully dehydrate it, but just want it dry enough that I can easily blend it into a powder. It’s too moist to do that out of the fermenter.
I don't know much about it yet either - but just wanted to say, make sure you follow tmgastronaut on instagram, he posts a lot of cool stuff! Also, this doesn't help a lot on growing your own koji, but I bought a bag of it on Amazon to make miso with and it worked out well. I've tried all the Asian markets in my area and no one seems to have heard of koji.
Here's the product I used: https://www.amazon.com/gp/product/B004FH67ZQ/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1
edit: I know this isn't exactly what you're looking for, I'm just excited to see more people interested in koji :)
Why don't you just buy inoculated rice koji? It's such easier.
Use this with fresh rice in a rice cooker with the lid off. Usually stays around thw right temp with a moist towel or cheesecloth hung over it.
I was curious, searched and found this: https://www.amazon.com/MIYAKO-Malted-making-Sweet-Pickles/dp/B004FH67ZQ/ref=sr_1_1_s_it
It might be worth a shot.
From my knowledge, they buff off so much of the rice to "polish" it, that I can't even imagine how to do that at home. Rock tumbler? ha