SIMPLE Rice Cooking Methods
COOKING RICE Basic Methods & Ratios Good rice cookery is simpler than you think—once you...
RIce Koji & on RIce
On Washing and Soaking Rice
WASHING AND SOAKING RICE Why this Matters In rice-eating cultures across Asia, the Middle East,...
Fermenting Rice Wash Water for the Garden
If you're already washing your rice (and you should be!), don't pour that cloudy, starchy water down the drain. That milky liquid is packed with carbohydrates that beneficial bacteria absolutely...
Shoyu Koji: Japan's Sweet Umami Sauce
If you're familiar with Indonesian kecap manis—that thick, sweet, syrupy soy sauce—shoyu koji lives in similar territory.
How to Make Rice Koji
Making Koji yourself is as satisfying as baking a perfect sourdough loaf. The aroma alone makes it worth it; sweet, chestnut-like and fresh as the head of a newborn baby.
Amazake: Japan's Natural Sweetener
Amazake isn't just a drink. It's a natural sweetener you can use in place of sugar in baking, smoothies, porridge, and desserts. It's a marinade base for fish and vegetables....
How to Make Shio Koji
Unlike miso, shio koji is ready in about a week. Unlike pickling, there's no vinegar or long brining time. A great addition to your condiments.
Shio Koji Marinated Mushrooms
When you marinate mushrooms (or meat, fish, or vegetables) in shio koji, you're not just adding salt; you're fundamentally transforming the ingredient's texture and taste.
Cooling Cooked Rice - and why it's good for guts
This is particularly important for those of us interested in gut health —it's another way to support your microbiome alongside all those lovely probiotics from kimchi, natto, and other fermented...
On cooking and eating Brown Rice
ON BROWN RICE Activation, Soaking & Why It Matters Brown rice is white rice's more...
Cooking Rice for Making Rice Koji
In Japanese, the rice for koji is described as katame (硬め), meaning "on the firm side" or "cooked firmly." It's similar to cooking pasta al dente, but with its own...