RIce Koji & on RIce

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 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....

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...