Koji is the culture behind Japanese food production, discover what it is and how it is used.
What is Koji?
Koji is not actually a yeast, as many people mistakenly believe. Koji
is cooked rice and/or soya beans that have been inoculated with a
fermentation culture, Aspergillus oryzae. This naturally occurring
culture is particularly prevalent in Japan, where it is known as
koji-kin, which explains why so many Japanese foods have been developed
over the centuries using it. It is used to make popular foods like soya
sauce, miso, mirin and sake.
The first step in making these products is creating the koji. This
involves adding the Aspergillus culture to steamed rice or soya beans
or, in the case of shoyu soya sauce, to a combination of steamed soya
beans and roasted, cracked wheat.
The resulting mixture is then placed
in a warm and humid place for up to 50 hours, often in wooden trays
called koji buta in Japanese. During this time the Aspergillus feeds on
the rice or soya beans, using enzymes that are adept at breaking down
carbohydrates and proteins.
How it is used?
Once it has been created, the koji is usually added to larger
quantities of rice or soya beans, together with a brine solution. In the
case of mirin, it is mixed with glutinous rice and the distilled
alcoholic beverage shochu. In each case, the enzymes in the koji break
down complex carbohydrates and proteins into amino acids, fatty acids
and simple sugars.
When making sake, rice is mixed with koji, which breaks down the
carbohydrates into sugars then subsequently fermented by yeast to
produce alcohol and carbon dioxide.
The benefits of Koji
The amino acids, fatty acids and simple sugars released by the action
of the koji add flavour, depth and, it has been argued, a number of
health benefits to foods. For example, the fermentation of soya beans
using koji to create miso is known to increase the levels of isoflavones
(link to Q & A on isoflavones), which are compounds that are said
to be effective in the prevention of cancer.
One of the amino acids released by the action of koji is glutamate,
which imparts an intensely satisfying and delicious savoury taste known
as umami. This, combined with the simple sugars also released, ensure
that foods made using koji have a uniquely rounded and deep flavour.
Fluffy white grains of rice koji, here being used to make sake.
Making koji for
Clearspring's mirin.
Clumps of rice are broken up to ensure that the koji develops in a uniform way.
The rice inoculated with kojikin culture is placed in wooden trays in a warm, humid atmosphere to propagate.
Miso is just one of the many traditional Japanese foods that relies on koji...
...as is sake, here served in a traditional wooden container called a masu.
https://www.clearspring.co.uk/blogs/news/8024723-koji-the-culture-behind-japanese-food-production
Making DIY Miso from Soy Beans – A step-by-step guide
Healthy, raw soy beans.
Miso paste is a unique, traditional and extremely important
ingredient in many Japanese foods. Miso making has been commercialized
and is usually made on massive scale for supermarkets and everyday
consumption in Japan. We at Home, DIY & Stuff however, wanted to
step back to the more traditional technique of home DIY Miso making.
The first comment that needs to be said about DIY Miso making is that like wine or cheese making.
It is more of an art to develop tastes and textures, than a science,
so feel free to experiment a little even if you are following our
step-by-step guide for your own purposes.
An extremely wide variety of Miso paste types and derivatives exist
depending on the base ingredients used. The preparation, fermentation,
fermentation culture and timing employed also has a large impact on the
taste, texture and look of the matured paste. More information on the
wide varieties of Miso available and regional production techniques used
are available from
Wikipedia if you are interested.
Earlier we announced that we had both
received a specific Miso making kit from a company called “Komego” in Fukui, Japan and that we
were ready to go ahead and make the Miso paste. This kit contained all the ingredients for making a Soy bean based Miso (ie:
mame miso).
Since we are chasing a deep, rich tasting Miso after maturity, this
specific project is lengthy and requires a total fermentation period of
approximately 10-11 months. However, shorter or longer preparation is
also possible, depending on the desired taste.
Be pre-warned. Miso contains a large amount of salt, despite being widely known as a “healthy food”.
Contents of DYI Miso kit. (Click to enlarge)
Required Items for this Project
The items and ingredients needed for this Soy Bean Miso project are:
1. Items contained in the DIY Miso Kit
2. Other additional items needed
- Large saucepan(s) / Pressure cooker (ie: cooking requires 3-5 hours
with normal saucepans vs only 20 minutes using a pressure cooker!)
- Various small and large mixing bowl(s) (ie: large portions can be
separated into smaller bowls for easier mixing and convenience).
- Measuring cup
- Kitchen scale
- Rolling pin, or wooden pounding hammer
- Plastic kitchen bags (optional)
- 2kg stone or other weight.
- Approx. 50cm of plastic kitchen wrap
- 2-4 sheets of clean newspaper or butchers paper
- Approx 2-3m of string or light rope.
Step 1 – Wash and Soak Soy Beans
All
1.3 kilograms of dry soy beans were poured into a large bowl and washed
lightly with fresh running water. This released the bean powder that
accumulated on the surface of the beans. Just a light wash was
sufficient. The runoff water was still slightly yellowish when we had
finished.
To make things more manageable and knowing that the beans would swell considerably, we separated them into two batches.
The beans were then left to soak for 24 hours.
Although initially almost round when dry,
the soy beans became a proper bean shape of approximately 1.25mm (half
inch) in length following soaking.
Step 2 – Cooking the Soy Beans
Two options were available for cooking depending on whether we used a saucepan, or a pressure cooker.
Soy beans needed cooking for 3-5 hours on a stove in a saucepan, or
only 20 minutes in a pressure cooker. We opted for the pressure cooker
option to save time and gas!
The beans needed to be cooked so they were soft enough so they squashed
just a little between
thumb and forefinger with firm, but comfortable pressure. We also knew
they were ready when the halves slid apart relatively easily while
squashing (ie: therefore not too over cooked and slimy, but also not too
hard).
We kept the liquid that the beans were cooked in, as this was used later for mixing with the Kōji and salt (step 5).
Step 3 – Preparing Salt Batches
While waiting for the soy beans to cook, we separated the salt into
three separate batches. Each portion has a separate purpose. We used
kitchen scales to measured out a portion of:
– 5 g of salt
– 65 g of salt
– 630 g of salt
Step 4 – Preparing the Yeast (Kōji culture mix)
The three packs of yeast (Kōji fermentation culture) were emptied
evenly into two (for convenience) large mixing bowls. (ie: We tried one
bowl to start, but mixing was far more manageable in smaller batch
sizes.)
The yeast was supplied as dried, compacted blocks that required
refrigeration to maintain the vitality of the culture. It were lightly
crumbled apart in the bowl(s).
The 630 g portion of salt was lightly and evenly mixed into the yeast culture.
Step 5 – Mix Yeast and salt with the water previously used for cooking soy beans.
After the soy beans were cooked sufficiently, we poured the resulting
yellow colored water off the top of the beans into a measuring cup.
We required 500mL in total. It was placed into a separate bowl.
The 65 g portion of salt was then poured into the 500mL of cooking water and stirred with a whisk until dissolved.
The water was then allowed to cool to approximately room
temperature. (Caution: Water that is too hot may kill the fermentation
culture!)
The yellow soy bean cooking water was then mixed in even portions
into bowls with the yeast & salt mix from the previous step.
All contents of the mixing bowls were well churned over by hand for
several minutes. This ensured we had an even distribution of all
ingredients throughout the entire (thus far) combined ingredients.
Step 6 – Crushing Soy Beans
The
cooked Soy beans were cooled a little and drained of water (ie:
ensuring we had kept enough water left over for what was needed in the
previous step!).
The soy beans were then poured from the pressure cooker into a
plastic kitchen bag. We removed the air from the bag and then tied a
knot at the top so the beans could not spill out during the crushing
process.
We took a Japanese rolling pin and crushed the beans in the bag until
they ended up having a pasty consistency. We allowed some “chunks” to
remain, as we thought this might add to the final matured texture of the
Miso. (Here again, due to the large volume of beans, we ended up
separating the cooked soy beans into four separate smaller batches to
make this pasting process a little more manageable. The photos show one
batch only.)
Step 7 – Mix all ingredients together.
The mashed soy bean paste from step 6 and
the mixed salt/yeast culture/cooking water from steps 4 and 5 were then
all combined and mixed well to ensure even consistency throughout the
crumbly paste.
Step 8 – Placing paste into storage container
Once the entire mixture was combined, the paste was patted into fist sized balls.
Using the 10L storage bucket from the kit (or chosen container), the balls of paste were then
thrown into the base of the bucket so they would
splat flat.
This (apparently) helped the aeration of the paste for a final time as
it began the fermentation stage. Multiple balls (approximately 10-12)
were made out of the paste in order to empty the mixing bowls
completely. Each was thrown into the gathering heap of fist sized
balls in the storage container.
For
our kit and with the amount of soy beans and other ingredients used,
the 10 L bucket ended up approximately three quarters full.
Once all the paste balls were transferred to the storage bucket, the
top was firmly patted and pressed down to remove most of the air from
between the paste balls and to form a level surface across the top of
the container.
Step 9 – Application of (more) salt
Using
the remaining 5g portion of salt that was prepared in the beginning, a
sprinkled line of salt was made all around the outer edge of the paste.
Step 10 – Compression and storage
The
top surface of the paste was then lined with plastic kitchen wrap, such
that the wrap climbed the walls of the bucket to make a very loose,
non-airtight seal.
The supplied circular wooden
lid was placed on top of the
plastic, followed by a 2 kg weight. The weight adds compression to the
paste mass below during fermentation.
Anything heavy and of similar size to the wooden lid was ok for this
purpose. We struggled to find anything clean and suitable for this, so
we used a freezer container filled with water and a heavy, overturned
clay dish. (ie: the bucket did not require total airtight sealing
afterwards, so it didn’t matter if he weight protruded from the top of
the container.)
Step 11 – Covering the container
Finally, the whole container was topped with newspaper, which was
loosely tied around the bucket. The idea was not to seal the bucket’s
contents entirely, but instead to provide a little further protection
from dust, insects and external moisture. The plastic top of the
provided bucket was not required.
The binding does not need to be very permanent as the contents will
need mixing and attention on a monthly basis here-after until
maturation.
Step 12 – Storing the container for fermentation to take place
The container was then stored in a cool, dark place where any light
odor that may be produced later does not become a concern. We also
ensured that we chose a place away from any possible insects, rodents
and other animal which might otherwise make a tasty morsel of our
fermenting Miso paste.
The temperature around the container will vary greatly between the
current chilly late Winter season and the later peak Summer season.
This variation however is all part of the fermentation process and adds
to development of taste. Constant temperatures are not required.
Steps that are still required include mixing and skimming of any mold
growth that develops. More to come soon (see updates below).
Making DIY Miso Paste with Soy Beans (Half Year Update)
At the six month milestone, DIY Miso paste requires mixing of the blended Soy Bean ingredients to help development of flavor.
Miso
paste is an ancient Japanese preparation with origins dating back
almost a thousand years. The pungent fermented food has an acquired
taste, but is extremely healthy as an addition to many popular Japanese
dishes.
We wrote about making Miso earlier in the year in
our blog post here.
We also produced a
step-by-step guide to making DIY Miso paste for those interested in having a shot at making it at home themselves.
With our DIY paste having quietly sat in a cool place for almost half
a year, it is about to enter a new Summer phase of fermentation. It was
therefore time to re-visit our DIY Miso paste to give it a good
thorough mixing to help aerate and redistribute the fermentation culture
to ensure development of a rich and consistent taste.
Our home Miso paste project was started in late Winter, which we
timed so that ingredients and base flavors had a chance to soak together
and spread evenly throughout the entire mixture before Summer heat
arrived. The next
Summer phase however, is when the real added
flavor and character of the Miso develops. As the temperature rises, the
fermentation culture kicks into overdrive.
We
used a home DIY Miso project kit supplied by a well known Miso and Soy
bean supply company in South Western Honshu, Japan, due to our desire to
develop a specific taste using specific ingredients sourced from the
Fukui Prefecture region.
In this particular case,
we used a home DIY Miso project kit
supplied by a well known Miso and Soy bean supply company based in
South Western Honshu, Japan. This was due to our desire to develop a
specific taste by using specific ingredients sourced from the Fukui
Prefecture region. (If we simply wanted to produce excellent results
fermenting a generic Miso flavor, the ingredients could have easily been
sourced from supermarkets, or Asian food supply outlets if living
internationally. A far cheaper option for the relatively common
ingredients.)
In opening our fermentation container after six months, we would
normally expect to see at least some discoloration and mold build-up
over the surface of the preparation. But on this occasion, perhaps due
to the extraordinarily cool weather this year, our crushed Soy bean
mixture looked very similar to how it was during initial preparation.
Moist and only lightly colored. The fermented taste however, was
already developing.
After
mixing, Miso paste is re-compacted and loosely sealed in the bucket to
allow at least another four to six months of fermentation.
Often, fermentation can lead to large buildups of moldy looking
growths on the top of the preparation. This is usually not a concern,
because as in blue vein cheese production, the correct molds are
important in developing the richness of taste. If growth is excessive
in any preparation before mixing, all or some of the mold (depending on
the desired taste in the final Miso paste) can usually be scraped away
and discarded leaving only the
fresher looking contents for mixing.
We used a clean wooden spoon to gently mix the aging Soy bean
ingredients within the bucket. This ensured that the developing tastes
of all Soy bean, salt and
Kōji (ie: yeast) culture was effectively blended and re-aerated.
Since we are aiming for a smooth and consistent character in our
blend, it was important to scrap around the edges and bottom of the
bucket to ensure there were no remaining clumps of poorly mixed Soy
bean. (Although in some preparations, ingredients are often
intentionally left only roughly mixed to help develop a
chunkier Miso paste character.)
The bucket was then once again “loosely sealed” with plastic wrap, a compression weight and the wooden “
lid”
as it was the first time, and then covered and tied with newspaper and
string to prevent contamination by dust or insects. The bucket was then
placed back into the same unrefrigerated, dark, well aired storage space
it came from ready for the Summer.
In this instance, we are happy to say that our “mixing event” was
somewhat of a non-event. Our culture was extremely clean and the Miso
was developing well.
See you in another four to six months for the final mix and first tastings of our home made, DIY Miso paste!
Japanese Miso – DIY Fermentation Project Complete
We have completed the fermentation of our DIY Japanese Miso Paste from raw soy beans. The Miso making was a great success.
Many readers could be forgiven for reacting with an “Eeuuuwwwww!”
upon seeing some of the photos of this process, but believe us, the
final miso paste product is extremely tasty. And healthy too!
It has been almost a full year since we started making our paste. The
fermentation started in cold Winter months early in the year, soon
after when we
first discussed home DIY miso making. We later provided a full
DIY how-to of miso making guide” when we started the mix, where we showed the ingredients required in the preparation and the techniques used.
Time has flown by. We provided a
half year report on the progress of our fermentation project
when the soy bean paste received a good mixing just prior to the
arrival of Summer’s full heat. At the time, being exposed to only cool
temperatures, little had changed in our premature miso paste and there
wasn’t even a thread of flavor altering mold to be seen.
Given five extra months of development and an a blast of Japanese Summer heat in between, and that all changed!
With almost a full year of development, we revisited our modest looking
Japanese miso paste fermentation bucket. It had lived under the house in
a dark, but non-air conditioned area away from insects and pests, since
last Winter.
We carefully removed the lightly sealed covering on the preparation.
The
fungus growing on the DIY Miso Paste may be unsightly, but it is
important for adding richness to the texture and taste; not unlike in
the process of making Blue-Vein Cheese.
It was obvious that fermentation had indeed taken place since our
last mix of ingredients. The odour of the newly fermented miso paste was
initially pungent and strong, but not necessarily off putting. With a
little aeration of the bucket, it smelt very much like normal (strong,
but) mature miso was meant to smell.
The fungus mainly grows on the surface of the Miso paste. It can be easily scooped away and discarded.
The additional fermentation time had allowed development of a very
different odour compared to when we checked and re-mixed the ingredients
six months ago. The time and warmth of the Summer really had allowed
the mix to develop nicely.
Did the miso preparation have copious amounts of flavor altering mold growing on it? Yes!
Was it initially a handsome sight to see and photograph? No, not at all!
(If you are following this guide, then brace yourself for this
initial opening surprise and what you will see. The fungus buildup,
although normal, is not the sort of thing you usually want to see
growing on your food!)
Although unsightly, the main bulk of the fungus was only growing on the surface of the miso paste.
The majority of the surface fungus was scooped away. The miso is already smelling tasty!
We quickly scooped most of the fungus away and discarded it. Although
unsightly, the fungus is extremely important in developing the rich,
unique flavors that make miso what it is. Not unlike the process
involved in making Blue Vein Cheese. All that ugly looking fungal
goodness adds to the health and flavor. Admittedly, it may not be for
everyone.
Once the main portion of fungus and mold had been removed from the
surface (leave more if you want a stronger taste in your mix), we mixed
the remaining soft paste well within the bucket.
The texture of the miso paste found below the surface of fungus had
also changed significantly since the ingredient mix six months prior.
The crushed bean paste was deeper in color and the ingredients appeared
more ‘blended’ and pasty in texture than before.
The Japanese Miso paste was given a good mix before being transferred to more sightly food containers.
Once we had mixed the miso well and then transferred portions into a
more appealing food bowl away from the initial sights of fungus, the
taste test was a far more palatable concept.
Like the odour, we found the taste was deep, rich and well developed.
The saltiness of the ingredients had somewhat dissipated to blend with
the strong nuttiness taste of the soy beans. The DIY custom designed
miso taste was definitely unique and tasty!
After a year of waiting, the DIY Japanese Miso paste could finally be used to add unique Japanese flavors to food preparations.
Our DIY Japanese miso paste fermentation process was a complete
success. We produced approximately two Gallons (7.5 litres) (ie: a
lot!!!) of extremely tasty miso paste for use in healthy cooking and
many Japanese meals ahead.
Готовим мисо пасту!
Для приготовления Вам понадобится:
- 400 грамм соевых бобов
- 600 мл воды
- 150 грамм соли
- 300 грамм грибка
кодзи-кин Коме-Кодзи
- керамическая глазурованная посуда, объемом в 5 литров (или пластиковое ведро)
- деревянная крышка, легко опускаемая в керамическую посуду (или тарелка)
- кухонная бумага (пергамент или др.)
- камни весом в три килограмма
!!! Вся посуда для приготовления, предварительно должна быть простерилизована.
Этап первый:
Всего 6 небольших этапов и
мисо паста
готова! Вам нужно замочить соевые бобы в воде на 3 часа. За это время
они должны набухнуть, увеличилась в размерах примерно в 2 раза. Далее
отвариваем сою в кастрюле с водой в течение 3-4 часов до готовности
(соевые бобы должны стать мягкими).
Этап второй:
Сливаем бобы в дуршлаг. После берем картофелемялку и 13 горячих бобов
разминаем в пюре. Далее даем получившейся массе остыть до теплого
состояния, но не холодного!!!
Этап третий:
В 200 мл воды растворяем 100 грамм соли и медленно вливаем в соевое
пюре, помешивая массу. После в полученную массу добавляем 300 грамм
грибка кодзи-кин и все тщательно перемешиваем рукой.
Этап четвертый:
Помещаем нашу соевую массу в керамическую глазурованную посуду, объемом в 5 литров. Предварительно
посыпав дно посуды одной чайной ложкой соли. После того, как Вы
выложили всю массу в посуду, стоит ее равномерно распределить и
придавить рукой. Сверху посыпать еще одной чайной ложкой соли.
Этап пятый:
Покройте поверхность массы кухонной бумагой, придавливая руками так,
чтобы вовнутрь не попадал воздух. После накройте деревянной крышкой,
легко опускаемой в керамическую посуду. А сверху уложите пресс, весом в 3
килограмма. Лучше всего использовать камни.
Этап шестой:
Проверяйте мисо пасту и добавляйте по одной чайной ложки соли каждый
день, пока Ваша посуда не наполниться до 80% от общего объема (остальные
20% нужны для жидкости мисо, которая будет выделяться в процессе
брожения).
!!! Посуду с мисо пастой нужно хранить в темном и прохладном месте (около 15 С).
!!! В течении от 6 месяцев до 5 лет брожения –
мисо паста будет готова.
!!! Умерте
Ваше любопытство! При каждом поднятии крышки с массы мисо и проверки –
снижается качество пасты. Поэтому проверяйте не чаще, чем раз в 2
месяца.
Приготовление соложеного риса (Коме-Кодзи)
Ингредиенты:
400гр. кругло- или среднезерного риса
0,5 чайной ложки спор Кодзи-кин
Оборудование:
Дуршлаг, сито или бамбуковая пароварка.
ХБ или льняная ткань для впитывания конденсата
Кастрюля или сковорода для установки сита/дуршлага/бамбуковой пароварки
Приготовление Коме-кодзи(соложеного риса):
Промойте до прозрачных вод (не менее 7 смен воды) 400 грам риса, залейте
водой и вымачивайте примерно полтора часа, затем слейте воду,
переложите рис в корзинку или сито и подождите 20 минут, надо чтом вся
вода стекла.
Приготовьте рис на пару. Для этого рис поместите в дуршлаг, сито или
бамбковую пароварку, установите ее над кастрюлей с водой, важно
установить так чтобы кипящая вода не намочила рис. Если вы готовите в
металической емкости то обязательно укройте рис тканью для впитывания
капель с крышки. Наиболее предпочтительно использование бамбуковой
пароварки, т.к. В ней поддерживается оптиманьная температура для
пропаривания и отсутствует проблема конденсата.
Пропаривайте рис 45-60 минут. Готовый рис очень характерно выглядит:
позрачный, рассыпчатый и чуть липкий, и резиновый при раскусывании.
Готовый рис переложите в нержавеющую Кастрюлю или пищевой контейнер и
охладите до 30 градусов. Возьмите полчайной ложки спор кодзи-кин и
равномерно обсыпьте охлажденный рис, чтобы это было проще сделать мможно
смешать его с 1 ч.л. Обычной муки. заражать рис грибком проще всего при
помощи мальнекого сита или чайноко ситечка. Укройте емкость влажной хб
или льняной тканью для защиты от пересыхания и неплотно прикройте
крышкой. Очень важно следить за тем чтоб рис был влажный!. Оставшиеся
споры можно хранить в сухом темном месте.
Поместите емкость с обсемененным рисом в теплое место при температуре 30
градусов. Поддержание этой температуры совершенно необходимо в первые
24-30 часов. Для этого можно поставить контейнер подстол к батарее,
облажить кастрюлю пластиковыми бутылками с 55 град водой и укрыть
одеялами или теплой одеждой, или помемтить с бутылками в термоконтейнер.
Примерно через 15 часов (у меня прошло 36) вы увидите на рисе белый
налет, и появится характерный «сырный» запах (В россии юто называется
«воняет носками»), запах довольно интенсивный но не противный. Очень
важно понимать что вы выращиваете плесневые грибы, плесень на рие должна
быть именно такой белой или чуть желтоватой с староносочным запахом,
если там выростет чтото другое то в лучшем случае саке у вас не
получится, а в худшем вы просто отравитесь. После того как ваш рис начал
белеть и появился запахвыдержите емкость с рисом еще сутки и
приступайте к изготовлению саке. Ничего страшного если коме-кодзи уже
готов а вы к приготовлению саке еще не готовы, поместите рис в пакет и
заморозьте или высушите у открытого окна. Передерживать рис нежелательно
т.к. Запах коме-кодзи станет слишком сильным и это может повлиять на
качества будущего напитка.
Koji spores are the key actors in making koji. It is the job of the
koji master to create an optimal environment for the koji spores to
propagate. Let’s look at our process for making koji.
Day One (Senmai • Shinseki)
- Wash the rice and soak it overnight in water.
Day Two (Koshiki • Tokoire)
- Drain the rice and then steam it in a cloth-lined steamer.
- Remove the steamed rice from the steamer and spread it out to cool.
- Inoculate the cooled steamed rice with koji spores. We use
sterilized spores from a koji spore supplier. There are 10 koji spore
suppliers in Japan. Even large-scale sake companies buy koji spores.
- The inoculated rice is placed in a large tub-shaped wooden
container called a tokobune in the temperature-controlled koji room and
left to incubate.
Day Three (Tokomomi • Mori • Shimai )
- After one night in the tokubune, the koji
spores begin to propagate and the fermentation process begins. Heat is
generated when the koji begins to grow, so it is necessary to cool the
koji by mixing it by hand or with a large paddle. Clumps are broken
apart and spread around.
- The immature koji is then transferred to long, shallow wooden
boxes and stacked to get the cooled koji active again. It is
periodically set in mounds and then separated to maintain the
appropriate temperature.
- A few hours after the koji has been transferred, the final
process is to slow down the increase in heat. Our hands dance through
the warm koji to keep it at the proper temperature.
Day Four (Dekoji)
- The finished koji is taken out of the koji room and
cooled. The rice is partially broken down and covered with white, wooly
filaments. It has a rich, sweet aroma. It is ready to be used.
http://www.homebrewer.ru/wiki/doku.php?id=prigotovlenie_kome-kodzi_solozhenogo_risa
Кодзи-кин брать здесь
:
http://order.kagi.com/cgi-bin/store.cgi?storeID=3TI&&
http://www.soyinfocenter.com/pdf/154/Koji.pdf
!
!!!Да и гораздо полезнее покупных конфет 
!Готовлю эти цукаты уже давно,из всех перепробованных рецептов (к слову сказать,перепробовано их было не мало 
),в нашей семье прижился именно этот 
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.Хранить корочки можно и в холодильнике,но время хранения по сравнению с морозилкой существенно сокращается 
,а в морозилке их можно хранить сколь угодно долго.Проверено 
