Koji starter spores will get you making all your favorite Japanese fermented foods. One is amasaké, a naturally sweet cultured rice drink. Amazake makes a sweet non-alcoholic drink made from rice. It is usually served hot. During the culturing process, enzymes break down the complex rice starches into sugars making amasaké a sweet rice drink. It can be used for drinking or as a natural sweetener in other foods or recipes. Other uses for koji are to make saké or light miso.
Making your own koji starter is a 2-step culturing process: first to make Koji rice with the spore culture, Koji-kin, which can be made as a large batch and stored or frozen for later use. Then the second half of the process is making the desired cultured food, such as miso, saké, pickled cultured vegetable condiment, or the fresh amasaké which is very easy to produce.
One package is enough to make 18 quarts of amasaké, 6 pounds of fresh koji for light miso, or 2 gallons of shoyu. With amasaké you can make a rice sweetener for your favorite recipes, a hot or cold amasaké drink, or Doburoku, which is a simple fermented 'grog'.
This culture is best suited for a person with some culturing experience. However, it comes with complete instructions so anyone can try. Koji rice is a needed ingredient for making Japanese saké, sweet white Shiro Miso (1 month) and light yellow Shinshu Miso (6-12 months), and almost all traditional Japanese cultured food products.
Koji-kin spore starter contains 15 grams of fresh spores in organic rice flour and comes with complete instructions and many recipes.
Koji starter spores make many types of Japanese cultured foods. Amazaké is a naturally sweet cultured Japanese rice drink. Or use the finished koji to make your own light miso, saké, or pickled veggies and other koji condiments.
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