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Rice koji and amazake
PlannedGrowing koji on long-grain rice, then turning it into amazake, a sweet rice drink, and shio koji, a salty seasoning.
The plan for the first batch: soak and steam long-grain rice, inoculate it with koji spores, and grow it warm for about two days until a white mat binds the grains. Part of it gets used fresh for amazake and shio koji; the rest gets dried to see how well it keeps.
Spores are being ordered. The first batch log will appear below once it starts.
Batch log
No batches logged yet. The first one will appear here.