Made blue miso using blue spirulina. Slightly briny, oceanic flavor. Will repeat and continue to experiment.3mo ⋅ duckchugger_actual ⋅ r/Koji
Roasted buckwheat custard with amazake-cultured cream and lemon shio koji caramel2yr ⋅ poniverse ⋅ r/Koji
Here we go! April/May and I should have around 6l of shoyu! NOMA yellow pea recipe1yr ⋅ slackslackliner ⋅ r/Koji
Shio Koji kohlrabi 'dumplings' filled with baked kohlrabi and leek | caramelized onion and coffee garum puree | pickled mustard seeds | leek oil8mo ⋅ biekorindt ⋅ r/Koji
Celery Root Steak Poached In Persimmon Shoyu, With Amazake Fermented Radish3yr ⋅ TheDrinkinTranslator ⋅ r/Koji
The world didn’t ask for this, but I did it anyways. Gold fish cracker miso. See you in 6-12 months.2yr ⋅ Smallbrownbike87 ⋅ r/Koji
Bought a secondhand fridge for my koji products. These are my current amino sauces/ garums. Left to right: yeast, tomato, cricket, ham, lamb, bee pollen and chicken. All guided by the Noma guide’s method.2yr ⋅ reverendbeast ⋅ r/Koji
Koji nixtamalized corn for making corn tortillas tonight (pic is ~60 hrs in). Wish me luck!3yr ⋅ gfed1976 ⋅ r/Koji
Cacao nib koji at 42hrs. I want to make a ‘nibso’ amino paste: should I combine this with barley koji or use it on its own?3yr ⋅ willclarkphotos ⋅ r/Koji
Purple corn miso. I pureed it a week or so ago. Put the right side through a tamis, so it’s ultra smooth. I used Peruvian purple corn and barley koji. It’s interesting and delicious. Not sure how to use it yet.1yr ⋅ scott_d59 ⋅ r/Koji
32hrs in, spent grain koji is looking good. About 50/50 grain to yellow peas. Smells good, one tray smelled a bit like as alcohol, others more nutty. Since there is so much substrate, temp is high 38 C. I’ll put the substrate in the fridge tomorrow morning I think, at around 42hrs (let’s see)1yr ⋅ slackslackliner ⋅ r/Koji
Good fish cracker koji. Going to make miso out of nothing but gold fish crackers, and it feels violently American.2yr ⋅ Smallbrownbike87 ⋅ r/Koji
This is my first make with koji I grew. I am just amazed by how fast the breakdown is happening!! Such magic3yr ⋅ emak2323 ⋅ r/Koji
While the rice is still hot, take a spoonful in your hands, knead it with the base of your thumb. If the grains merge together and form a stretchy ball, the rice is properly steamed. If the grains are still crumbly or the surface is hard, steam for a further 10 minutes.4yr ⋅ fermentalista ⋅ r/Koji
Does anyone have experience with the Cold Mountain brand koji? I took over a kitchen with a couple cases of it in inventory and would like to use it.2yr ⋅ ThunderJohnny ⋅ r/Koji
I dried the chicken garum meat and bones, and ground them up. This is the powder which I’ve used to make instant chicken stock that tastes like roasted chicken stock. I might make a spice rub and a bouillon-type thing with this.4yr ⋅ fermentalista ⋅ r/Koji
Third time’s the charm: finally a successful batch of koji rice. Thank you all for the help!3yr ⋅ juancortiz88 ⋅ r/Koji
Roasted honeynut squash miso. 2,100g calrose rice koji, 2,100g honeynut squash (skin & seed included. About 4ea), 252g kosher salt. I’ll let it ferment for about be 2-3months with 6% salt to be ready for thanksgiving 🦃3yr ⋅ Burtsbeezys ⋅ r/Koji
Koji on Fava (broad) beans after 48h at 26 degrees and 75pc humidity. I'm thinking of making a 豆瓣酱, doubanjiang, spicy Sichuan broad bean paste.3yr ⋅ Monkey_banking ⋅ r/Koji
Shiitake, rye miso and nori Mac n Cheese. Pasta was cooked in dashi, the miso was added to the cheese sauce. This is so savoury and rich. Great use for the ridiculous amount of miso I’ve made over lockdown 🤦🏻2yr ⋅ Anorris85 ⋅ r/Koji
Nixtamalizes pink corn koji. I toasted the rice flour that you use to help disperse the spores. It had a nice nutty smell corn smell, i cant wait until its finished.3mo ⋅ No_Offer3984 ⋅ r/Koji
Has anyone made a koji hot sauce in the style of making amazake, keeping it hot for an extended period? I was thinking it might give the hot sauce a sweeter taste instead of going the lacto-fermented, sour-ish route? Would this work? Or am I not thinking of something?3yr ⋅ emak2323 ⋅ r/Koji
Polished sushi rice, steamed with alkaline water, incubated at 86°F (30°C) at 80% humidity for 48 hours. Strong bond, good flavor, but maybe 2-4 hours overdone.4yr ⋅ Donniesteubins ⋅ r/Koji
My miso is moldy, should i scrape it off? Is it all good with the miso still? It has only been about a week and a half since it started fermentation1yr ⋅ FatManWarrior ⋅ r/Koji
Trying “improved” meju with direct koji inoculation + traditional straw method4yr ⋅ sirervan ⋅ r/Koji
any experience with making this? would like to try but not totally sure how to go about it....1yr ⋅ shalomyess ⋅ r/Koji
Homemade Amazake Water Sourdough w/ rye and spelt. Planning on turning these two into a bread miso (breadso if you must)3yr ⋅ Candid-Category-5461 ⋅ r/Koji
Homemade mirin: 1c dried rice koji, 1c steamed sweet rice and 3c 40% alcohol vodka4yr ⋅ fermentalista ⋅ r/Koji
Playing Around With My Ferments. Japanese Mountain Yam In Amazake Beurre Monte With Pine Nut Miso3yr ⋅ TheDrinkinTranslator ⋅ r/Koji
Is it normal that it has a hint of sourness? It’s only 8days old, I stirred it everyday, twice a day. 10% salt like the noma recipe. There’s no growth of any kind, clean, smell good, flavor was amazing until today I tasted the hint of sourness.2yr ⋅ Sailost2000 ⋅ r/Koji
White patches have spread out significantly the last 2 weeks on pea miso. Do those resemble amino crystals?2yr ⋅ hegeliship ⋅ r/Koji
Omg - made a super easy no knead bread with barley koji amazake and it is the bees knees!! I’m not a bread maker, I’ve made a handful. But this was one of the best breads I ever had!! Recipe in comment a3yr ⋅ emak2323 ⋅ r/Koji
Guess I’ll need to try again. That Kahm is so thick, and also spread through the mix. Fail soy batch1yr ⋅ slackslackliner ⋅ r/Koji
I may have screwed up - used dried rice koji instead of growing fresh for miso3yr ⋅ snax_on_deck ⋅ r/Koji
edamame sardine miso and lentil sweet potato miso. both made using jasmine rice koji3yr ⋅ cucumberboy86 ⋅ r/Koji
Uneven spore coverage on barley koji at 89 hours. The koji showed no signs of colouring at all until hour 52. Should I just keep going? Smells great4yr ⋅ reverendbeast ⋅ r/Koji
Hour 31, of A. Oryzae. Following Noma's Pearl Barley koji. Is it normal to barely get any mold at all at this point? I've just now started seeing some fuzzy spots. I steamed the grains longer than Noma's recipe, about 30-40min in smaller batches.3yr ⋅ ThicccUdon ⋅ r/Koji
Shoyu done after 5.5 months. Took me an entire day to press/filter the moromi using coffee filter paper 🙄 but i must say it was very well filtered with clear shoyu that i got3yr ⋅ moldygoldilocks ⋅ r/Koji
First thing I have produced from homemade barley koji : peaso. I didn’t pack the mix tightly enough and have white growth on the sides and bottom of the container. Safe to stir in or should I avoid it?4yr ⋅ reverendbeast ⋅ r/Koji
Pearl Barley Koji. 41 hours. Everything goes to spore seemingly prematurely, Noma book says 44-48 hours.4yr ⋅ DrasticKog ⋅ r/Koji
This was forming on top of my soy sauce. Could this be kombucha scoby? Anyone has experienced similar thing growing?1yr ⋅ chewbabu ⋅ r/Koji
Feedback - first time making barley koji with a barley koji starter. After 35 hours it looks bit white/ more yellow/ light greenish. I stopped the progress since I want to make miso with it. It smells really sweet. Is it ok to make miso with it?3yr ⋅ sammywammyland ⋅ r/Koji
First try: Buckwheat koji. Does this look good to you? 72h at 34C and high humidity.4yr ⋅ Heintz ⋅ r/Koji
Beluga Lentil and Dark Rye Shoyu. Limited 3 bottle batch! Would love to gift a bottle to you :). Follow me on Instagram @Because_the_wind and comment/ tag someone on this same post and I’ll pick someone to send this too :)4yr ⋅ Dbenhaim ⋅ r/Koji
