Koji (Rice)


Makes around 1.2kg Koji (*weight depends on the dryness)


5 cup/1kg      polished (white) rice, medium or short grain

¾~1tsp          Koji starter (spore)

*1 cup = 250ml


1        4~6 quart stock pot with lid

1        large sieve or colander with fine mesh (or 2 or more small ones)

1        set of steaming utensils that fit in the stock pot (e.g. daisy wheel steamer and stand)

1        mixing spoon

1        measuring spoon

1        thermometer

1       10”x14”x2 ½” container (alternatively 2 small, Tupperware works)

3~5    tight weave tea towels or sheets of cheese cloth

1        large cooler box

1~2    large 3~4” deep Tupperware with lid

Rubbing alcohol



Day 1:  Wash and soak rice (overnight ~ 24hr)

Day 2:  Drain rice well (around 1hr), spread thinly or turn it upside down while draining to dry evenly

Wrap with a damp tea towel or cheese cloth669 steam rice

Steam rice (around 1hr) 671 steam rice

Steamed rice – much drier than ordinary cooked rice706 steam rice done

Sterilize the work space and all utensils with rubbing alcohol (dry completely before use)672 koji utensils

Stir cooked rice quickly to evaporate extra moisture, break chunks and separate grains as much as possible711 cool rice

Mix Koji starter thoroughly when rice is 45˚C/114˚F, rub well with hands688 day 2 break koji

Wrap with a damp tea towel, place thermometer 694 wrap koji697 wrap koji

Set in the cooler box with covered container filled with warm water (keep Koji internal temperature around 30˚C/85˚F)700 koji in cooler box702 koji in cooler with lid

Until bed time check temperature every 2~4 hours to maintain 30˚C/85˚F +/-

Day 3:

After 20~24hr fermentation, spread Koji thinner (~1”), cover with a new damp tea towel and put it back to cooler box, maintain temperature and moisture

Until bed time check temperature every 3~4 hours to maintain 30˚C/85˚F +/-

Day 4:

After 46~48hr fermentation, finish fermentationkoji

Cool it where cool and dry (half day/over night)

Use fresh or refrigerate (up to a month)/freeze (up to 6 months)


NOTE:  Sterilize utensils and work space thoroughly. Do not consume it if anything is suspicious (color, smell, texture, etc)


Make Miso with homemade Koji




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