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How to make Koji rice at home

Koji is the key to the fermentation of Miso, Soy sauce, Sake etc and a huge range of unique modern fermentations. In this video I show you how to make fresh Rice Koji also Shio koji. Equipment, books and ingredients are linked bellow & find my full method written up bellow. A NOTE ON THE HUMIDIFIER - The humidifier I use doesn't seem to be available anymore, I get a lot of questions about it and so I suggest looking for a small simple one that turns on and off as power comes on and off - very small travel humidifiers are a good bet. DOWNLOAD MY COOKBOOK HERE - https://www.veggiechef.co.uk/store/p/... More from me - PATREON -   / eddieshepherd   WEBSITE - http://www.veggiechef.co.uk INSTAGRAM-   / eddiesheps   TWITTER -   / vegetarianchef   INGREDIENTS I USE - https://specialingredients.co.uk/?ref... TASTING MENU RESERVATIONS - https://www.exploretock.com/thewalled... MY COOKBOOK - https://carelpress.uk/walled_gardens Links to the equipment & books from this video - Noma Guild to Fermentation Book - https://amzn.to/3glRCZs The Art of Fermentation Book - https://amzn.to/3glmSYs Incubation Box - https://amzn.to/3HpvLfs Ink bird temperature controller - https://amzn.to/3ARFj0m Ink bird humidity controller - https://amzn.to/3GowOuA Heating mat - https://amzn.to/3GnPT03 Koji Spores - https://amzn.to/3AUcWi2 The rice I use - https://amzn.to/3glnKMI Koji Alchemy Book - https://amzn.to/3HpvLfs KOJI METHOD - Preparing the rice - 2.5 kg White Rice Wash rice well - leave under running water and keep agitating until the water runs clear Soak rice the rice for 1 hour, then fully drain off all water. Steam the rice for 30 minutes giving it a mix half way through. Innoculating - Wait until rice is cooled to 30C, then place cooked rice into trays lined with clean cotton tea towels. Mix 1g of Koji spores with 30g of rice flour and dust the prepared rice well. Incubation - Incubate the rice koji at 75 humidity and 30C for 40-48 hours. After 24 hours break up rice with gloved hands and shape into 3 rows to aid heat escape. The koji is ready once grains appear covered in a fine white fuzz. Place the koji into fridge for 12 hours to halt growth and to rest. SHIO KOJI 750g Koji 750g Water 75g Salt Combine and blend well then ferment at room temperature for 7-10 days. Video Timestamps - 00:00 Introduction to Koji 1:19 Recommended books 2:10 Koji's Uses 3:01 Making Koji 4.32 Koji Incubation Chamber 6.10 The Finished Koji 6.54 Shio Koji