RIce Koji & on RIce

Fermenting Rice Wash Water for the Garden

Sharon Flynn
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...

How to Make Rice Koji

Sharon Flynn
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

Sharon Flynn
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

Sharon Flynn
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

Sharon Flynn
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.

Cooking Rice for Making Rice Koji

Sharon Flynn
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...