Koji & Other Mistakes

  We are now eating the miso we made on the day of Halloween last year. We have started eating it around late August. With a risk of so...

I talked about Yuzu-kosho the other day.  Today, I prepared lime kosho by mixing koji, lime rind and salt. I have already made a lemo...

Now that I have a passable koji, I really wants to make yuzu-kosho . Yuzu kosho is a mixture of salt, yuzu , koji  and chilli peppers. Th...

Now that my fourth koji is made, I decided to make Shio Koji . Shio koji is a type of seasoning that suddenly became very popular in J...

My fourth koji is doing very well. I have started soaking chick pea and soy beans. My next miso should be mixture of the two. I am thinkin...

After three attempts, I feel I have mastered tomo-koji method. My Denby enameled cast iron pot proved to be good enough an incubator for ...

Mirin is a great liqueur that many Japanese people forgot how to enjoy. If you ask your average Japanese friend if they ever had drun...

About a month since I put my first koji in rum. The color started to change slightly.

More than two weeks since I put my miso into ziplock. Just changed the bag as the old one seemed to be leaking. It looks more and more lik...

This is just to say I may not be updating this blog for a week or so. My husband is asking me to brew beer. Well, I may learn something in...

In my first post, I said koji is 'a type of mould'. However, strictly speaking, it is actually thousands of types of mould belonging...

Foto: Flickr TheDeliciousLife Miso soup has two Japanese name. One is misoshiru (味噌汁) and the other is omiotsuke. The latte...

Photo from Flickr: Randomidea If you think making koji is all about preparing and eating food, you are mistaken. Today, I had my id...

All is not lost however. I was left with quite a bit of lees ("sakekasu" in Japanese). It is another versatile ingredient. ...

There were two different types of sake brewing in my kitchen in the last week. One is largely following the recipe of Yoichi Yamada . The ...