Koji is an ancient culinary mold. The flavors that are produced by its enzymes are sometimes hard to describe. Koji can pretty much be fermented with any ingredients. I made a spirulina amino sauce, that tasted the way a large bag of black trumpet mushrooms smell.
Aspergillus oryzae can help us preserve food in multiple ways. Its array of enzymes is why it can be so helpful. It can transform the flavor of almost any food. It wants to consume substrates other than grains, and with the right introduction it will.
This short eBook contains basic ways to cultivate koji and set up incubation chambers. It is packed with pictures to give you a clearer image of the processes.
This “guide” is a stepping stone into the world of koji. In addition to this book, we are encouraging you to subscribe to our page. As a member, you will be able to view helpful and inspiring blog posts, videos, recipes, and more.
Intro to Koji
Basic intro to koji and its origin,
How to set up a rudimentary incubator and also ways to upgrade.
Temperature & Humidity
Koji grows best around 86 F, with humidity levels ranging from 75-95%.
Learn about the different grains we use to make koji and how to cook and prepare them correctly.
Tools & Equipment
Detailed lists of the different tools and utensils you will need in the kitchen, and for the entire koji production.
How to Utilize Koji
We will make koji-products like shio, amazake, amino sauces, and miso.
Recipes & Notes
There are many different strains of Aspergillus oryzae available. We also use different species of Aspergillus.
Access to our database of recipes and notes. This information will be updated for all of us to learn together.
You will be sent a jar of high quality koji spores so you can get started right away.