Please take a moment to have a look at http://www.healthyfood.co.nz/blogs/niki-bezzant/2013/april/19/healthy-food-guru-episode-2

You just use Umami Salt instead of salt that gives Umami flavor. It has enzyme so it is great for marination that tenderize meat. My favourite is pork. I may use 1tbsp of Umami Salt for one portion, rub it on the meat, then leave at least 3 hours or over night in the fridge. Put straight in the oven or BBQ.

It is called “Shio Koji” in Japanese. If you Google “Shio Koji” then you will find many recipes.

1. Rince rice with cold running water for few times. Then leave for over night.
2. Drain water with colander and leave for a couple of hours.
3. Steam rice until rice is soften.
4. Place rice to a bowl then cool down to body temperature.
5. Inoculate Koji culture. Mix very well with your hand.
6. Put rice in a shallow tray, cover with damped cloth. Leave in a incubator for 40 hours.  Keep temperature of rice around 38℃ and high humidity. Mix few times while rice in the incubator. After 8 hours, temperature will rise themselves. So keep your eyes open for temperature that doesn’t rise higher than 43℃.
7. After 40 hours, take rice out from the incubator. Leave rice for a while for cooling down and dries a little.

You can keep fresh rice koji in a fridge for a couple of week otherwise freeze it. You can make own Miso paste at home with fresh Koji, even you can make home made cloudy Sake.

We sell fresh Rice Koji $18.00/kg.