The Noma Guide to Fermentation (Foundations of Flavor) by René Redzepi & David Zilber

Author:René Redzepi & David Zilber [Redzepi, René]
Language: eng
Format: epub
Publisher: Artisan
Published: 2018-10-15T22:00:00+00:00

A packet of koji tane from Japan.

In-Depth Instructions

Koji tane is available as two different products: powdered spores and dried grains of rice or barley that are covered in spores. They can be purchased in various package sizes online and from home-brewing shops (see Sources). A little bit goes a long way. A 100-gram bag contains enough spores to inoculate 100 kilograms of grains. It’s also an investment you only really need to make once, because once you’ve made your own koji, you can grow your own spores from it for future use (see “Harvesting Your Own Spores”). Both versions of koji tane can be used to inoculate fresh koji. (Don’t worry about inoculating barley with spores grown on rice, or vice versa; koji’s an equal opportunity consumer.)

To begin, place the barley in a large bowl and fill it with cold water. Agitate the grains with your hand, then pour off the cloudy water. Repeat once more, then fill up the bowl with water for a third time, bringing the water line above the barley by a few centimeters. Allow the barley to soak for at least 4 hours at room temperature, or overnight in the fridge.

Once the barley has soaked, drain and rinse the grains in a colander until the water runs clear. Shake off any excess.

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