Guest guest Posted October 1, 2004 Report Share Posted October 1, 2004 I would like to ask if you know any thing about koji mold used to make sake? Ed Kasper L.Ac. Santa Cruz, CA -- Outgoing mail is certified Virus Free. Checked by AVG Anti-Virus (http://www.grisoft.com). Version: 7.0.271 / Virus Database: 264.9.8 - Release 9/28/2004 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2004 Report Share Posted October 1, 2004 I have a 20 oz. container of Koji in the refrigerator, purchased at Nijiya Japanese grocery store in San Diego. It's made by Cold Mountain. It is labeled " Firm Granular Rice Koji for homemade miso, amazake, koji pickles. Instructions enclosed. Rice kernals covered with a fragrant white bloom of aspergillus oryzae mold. " The back of the container says " Koji is one of the key ingredients used in making miso. It is prepared from steamed rice inoculated with " koji starter " , consisting of spores of the mold Aspergillus Oryzae, then incubated for about 45 hours until each kernel of rice is covered with a bloom of fragrant white mold. The function of mold is to produce enzymes that will later break down the miso proteins, carbohydrates and oil into more readily digestible nutrients. Using high-quality koji is the secret to making good miso. Enclosed is a leaflet with instructions for making Homemade Red Miso, Sweet White Miso and Amazake. Use as soon as possible. Keep well sealed and store in a cool dry place. Refrigerated, it will keep for 6 to 12 months. " It is made in the U.S.A. and distributed by Miyako Oriental Foods, Inc, Baldwin Park, CA 91706 I know I've seen koji for sale at Mitsuwa also. Both stores have branches in several cities in California. Hope this is useful information. It's the right time now to be making miso, and soon it will Amazake time! Linda Lyman, L.Ac. Acupuncture Center of Ridgecrest 131 S. Gold Canyon Ridgecrest CA 93555 760-608-0206 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 4, 2004 Report Share Posted October 4, 2004 Linda, thank you for information. I especially like the " covered with a bloom of fragrant white mold " Very useful information for me. Again Big Thanks. Ed Kasper LAc. Santa Cruz, CA Fri, 1 Oct 2004 23:12:52 EDT lindazawa Re: RE: Koji I have a 20 oz. container of Koji in the refrigerator, purchased at Nijiya Japanese grocery store in San Diego. It's made by Cold Mountain. It is labeled " Firm Granular Rice Koji for homemade miso, amazake, koji pickles. Instructions enclosed. Rice kernals covered with a fragrant white bloom of aspergillus oryzae mold. " The back of the container says " Koji is one of the key ingredients used in making miso. It is prepared from steamed rice inoculated with " koji starter " , consisting of spores of the mold Aspergillus Oryzae, then incubated for about 45 hours until each kernel of rice is covered with a bloom of fragrant white mold. The function of mold is to produce enzymes that will later break down the miso proteins, carbohydrates and oil into more readily digestible nutrients. Using high-quality koji is the secret to making good miso. Enclosed is a leaflet with instructions for making Homemade Red Miso, Sweet White Miso and Amazake. Use as soon as possible. Keep well sealed and store in a cool dry place. Refrigerated, it will keep for 6 to 12 months. " It is made in the U.S.A. and distributed by Miyako Oriental Foods, Inc, Baldwin Park, CA 91706 I know I've seen koji for sale at Mitsuwa also. Both stores have branches in several cities in California. Hope this is useful information. It's the right time now to be making miso, and soon it will Amazake time! Linda Lyman, L.Ac. Acupuncture Center of Ridgecrest 131 S. Gold Canyon Ridgecrest CA 93555 760-608-0206 -- Outgoing mail is certified Virus Free. Checked by AVG Anti-Virus (http://www.grisoft.com). Version: 7.0.271 / Virus Database: 264.9.9 - Release 10/1/2004 Quote Link to comment Share on other sites More sharing options...
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