Urban Hippie » Rice https://miso.co.nz It's the only Miso made in Nelson New Zealand Mon, 09 Mar 2026 21:40:54 +0000 en-US hourly 1 https://wordpress.org/?v=4.1.41 How to make Rice Koji https://miso.co.nz/2012/09/how-to-make-rice-koji/ https://miso.co.nz/2012/09/how-to-make-rice-koji/#comments Wed, 12 Sep 2012 04:29:08 +0000 http://miso.co.nz/?p=496 Rice Koji is the most inportant ingredients for Miso paste. Koji is a type of fungus that helps fermentation. It is Urban Hippie’s secret. But I can show you how to make it.

  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.SteamingRice
  4. Place rice to a bowl then cool down to body temperature.
  5. Inoculate Koji culture. Mix very well with your hand.kojikinkojikin2kojikin3
  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℃.kojikin4
  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.

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