Koji: A Deeper Dive with Arizona Sake
First I started with yeast, learning to make my own bread. I got to know how this rather controlled fermentation worked and then I became inspired by sourdough. With a slurry of rye flour I captu...
Ingredients
- 215 grams (7.53 ounces) dried soybeans
- 350 grams (12.5 ounces) koji rice
- 135–140 grams (4.7–4.9 ounces) salt*
Preparation
Wash and soak the soybeans for 2 days. Boil them until soft, about 5–6 hours. Drain, saving the bean water.
Mash beans into a paste and mix well with koji and salt. Add reserved bean water as needed to make a paste a little softer than Play-Doh.
Place mixture into a 2-quart plastic container, such as a yogurt or sour cream container. Cover and let mature for 6 months in a cool place.
*Salt can be adjusted. To my taste this miso was quite salty.
