Koji (Pearled Barley)

Background

This process outlines the steps for making koji using barley as the substrate. To ensure even distribution, the spores are first mixed with toasted barley flour before being used for inoculation.

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Recipe

Ingredients

500g Cooked barley

0.5g [koji spores](Koji Kin)

4.5g Barley flour

Equipment

Fermentation Chamber

Instructions

1. Substrate Preparation
   Rinse the barley two or three times, then soak it for about six hours. Dry the barley and steam it for 30-40 minutes.

2. Inoculum Preparation
   Lightly toast the barley flour to sterilize it. Once cool, mix it with the koji spores.

3. Inoculation
   Sprinkle the spore and flour mixture over the steamed barley.

4. Incubation
   Incubate for approximately 36 hours until the barley is fully colonized.

Notes and Observations

• The inoculation ratio used is 1g of spores per 1kg of cooked barley.
• The final koji was ready after about 36 hours of incubation.
• The smell is a mix of bread, mango, and flowers.