Vivinavi : Hawaii : (United States) Hawaii

• Halo
• 2023/10/06 (Fri) 14:46
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Let's see, are you sure you want to make koji itself by yourself ？
If so, you have to prepare seed koji (koji mold) first. I believe it is sold on Amazon.
And you can make koji by following the instructions on the Internet, as there are many people who have this job.
There are not so many steps, so I think it is not difficult to make it.
If it is ready-made koji, I think it is easy to get it because it is sold at donkey shops.

I often use ready-made salted koji to marinate meat and fish. The meat becomes tender and
has a mild salty taste, so it tastes good.
I also make pickles with the ingredients for sango-hachi pickles sold at Marukai.
It is a local food of Fukushima, but it makes sweet pickles.

• non
• 2023/10/07 (Sat) 00:04
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kj

If you are not a good cook and have poor health, you should not choose to do something

difficult and time consuming, and buy koji.

Even though I like cooking, I have never made koji. Koji miso is sold everywhere. You can get koji from miso soup.

You can find various health tips on Youtube.

Start right away with what you can do.

• 斉田
• 2023/10/07 (Sat) 14:16
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To make the 麴, a large factory would be needed.

It requires a huge amount of money and human resources

• Halo
• 2023/10/07 (Sat) 20:18
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PS Strictly speaking the process is not that hard, I have made it.
But it takes 3 days and I've bought it since then because it's a hassle to wait.

• ddmm808
• 2023/10/08 (Sun) 07:59
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I have been enjoying making miso, salt koji, soy sauce koji, onion koji, etc. using ready-made rice koji, but this weekend I am trying to make rice koji for the first time. It takes 3 days to complete the process, and it is a bit difficult to control the temperature （. I try to check every hour except when I'm sleeping ）. If your health is not so good and you want to take advantage of the benefits of koji quickly, I recommend using Cold Mountain's rice koji, which is sold at Donki, Nijiya, and other stores. Donki also has a Japanese product （ that I think is imported from Japan ）, but my impression after using about 10 bags of this product is that the power of the koji is inferior to that of Cold Mountain. I used about 10 bags of this one, and my impression is that its koji is less powerful than Cold Mountain's. Perhaps the fungus is weakened, but the soy sauce koji and miso are not as strong as those made by Cold Mountain. Incidentally, Cold Mountain's koji was slightly cheaper at Nijiya than at Donki （ as of early October ）. I don't have a very strong stomach, but I feel better after taking a little fermented food with each meal, I hope KJ's health improves too.