MIYAKO KOJI 200g/ Malted rice for making Miso, Sweet Sake, Pickles by Isesou (Basic)

I use this to make miso and tasty tastes. Works great everything. I have ordered multiple times with no issues.

It doesn't matter what this listing says, or much less what the company who is selling it says either. because unless you are extremely familiar with the process or the terminology along with the Japanese culture or Sake means non of it will really matter.I will tell you that when I first started this I had no idea what any of it meant all I knew is I wanted to make Sake. After doing a whole lot of research I found out that this type of "Koji" is meant for making fermented desert rice balls which are extremely sweet.But I also found out that this particular form of Koji is used in producing a desert Sake when used in a different process. than what is directed on the package. Koji is the type of mold that is used in making Sake Rice Wine. Yes mold not yeast this is the major difference here in making Sake rather than other western type wines or beers along with there is only a one stage process than the normal two in fermentation.I attempted to contact the company who sells this. after I failed to be able to read the amount of the contents inside, with the help of the Bing translation app on my Nokia phone and amazon I was able to finally figure out the major information to start my research. But the company who sells this was absolutely no help at all in any of this. Though to their credit they replied back me just could not offer much assistance.They shipped quickly it arrived before the expected date, even going through customs it was quick and well packaged.So let me try and break this down to help you out, Ignore 98% of everything you read.....Sake production will require, time effort and practice... In the end you will need to be able to filter it.... this took me a total of 3 hours in just filtering... the amount you receive for your time will be less than a quarter of what you put into it.You need a high polished sushi rice or a high polished Jasmin rice. The high polish is very important here because you need a high starch and it has the extra waste already removed. in the end producing a much better rice wine in quality.This package will ferment 2 lbs of sushi rice so prepare your recipe accordingly.All you need is the rice, the koji and water...prepare your rice in a rice cooker according to the direction to cooking it. 2 cups of water per 1 cup of rice... do not under cook or over cook it watch it closely.let it cool down to a point you can handle it.... Koji can easily be killed by heat... so you want the rice warm but not hot... and it is very important it is not cold... Koji is a mold so it needs both moister and warmth to live on.You will need a wide mouth glass container that has plenty of head room. I recommend at least 6 inches of space above the rice in your container... it will need breathing room and this will reduce draft in the container because it will need to breath...Put the rice into a container that is larger than the amount you have so you can work with it. This is all hands on so get ready to get sticky.......Run your hands through the rice a few times completely turning it over so you can get a feel for how hot it is in the center, once you feel it will not burn the Koji remove it from the package and crumble it into very small pieces spreading it evenly over the rice. Then mix it thoroughly once you have completely mixed in the Koji place it into the container and then loosely tighten the lid.....Now remember this will ferment pretty quickly, and you will see a few stages in the process as you watch it. But also remember it is going to produce a gas that may not smell so great but will smell amazing to fruit flies or other insects...You want to keep the lid tight enough to keep insects out, but also loose enough gas can vent. and do not use a plastic container. You want to use Glass otherwise the plastic will leech into the alcohol making it toxic.This took me about 2 months to make from start to finish I think it was 12 days over 2 months. When you are completely finished you will see plenty of liquid in the container and the rice will be mostly digested by the Koji. Now I used a combination of things starting with Cheese cloth to drain the Sake off the rice. which produced a milky white liquid.After that I used a colander that I lined with coffee filters in layers of 3 at a time for a total of 18 and filtered it into a ceramic water pitcher. You can try any way you want to filter Sake how ever works for you just remember you will want to drink it.You also need to pasteurize the product to make sure no extra fungus is remaining, which means a thick canning jar that can fit the product and is meant for heat..... make sure you keep the lid on during the heating process so nothing evaporates. Your goal is to heat to a boiling temperature.... then let it cool completely.Unfiltered Sake I netted from 2 lbs of rice a total of 750 MLNow filtered I ended up with a little over 350 mlThis is how much waste is involved, and how little clean alcohol is extracted out of the rice.... between the settling during clearing and filtering. Now you can drink it unfiltered which will net you a lot more. But it will taste a lot worse and it will not look as great in a bottle either.But what you do get out of it is very good sake, it is mild with a sweeter tone to it but also a good kick. There is a big difference in filtered and unfiltered as far as taste goes.I tried it both ways, Unfiltered was raw and had a burn to it. After filtering is when the flavor came out and it became sweet. much more polished after filtering.I hope this helps someone out, I really wish someone had advice for me when I first decided to give it a shot.

I made shio koji, shoyu koji, and amazake with this product. It works really good! I’ll buy it again.

I cured my steak for 2 days. After applying ground up rice used slicer tenderizer to get it to center of meat. Everyone said it best steak they ever tasted. Not sure why it takes 2 weeks to get.

I have been wanting to try this beef dry age hack for some time now… So when my wife’s birthday rolled around I scored some Black Angus Sirloin marked down to $4.99/lb. I ground up the Koji rice in a coffee bean grinder that had been cleaned with baking soda and then salt. The Koji rice came out a very fine powder, like cornmeal. I breaded the steaks with the Koji rice powder and let them set in the fridge, on racks, uncovered for 2 full days. Then I rinsed of the Koji powder under running tap water and reverse seared the steaks. I was so excited to try this I forgot to salt and pepper the steaks… Dumb move...These where probably the best steaks I have ever personally cooked but I would do some things different… I would remember to salt and pepper the steaks this time after washing off the Koji powder… I would sear, not reverse sear this style of meat. During the reverse sear process the simulated dry aging caused the steaks to dry out real fast and they kind looked the color of beef jerky prior to searing. I would grill them for less time to get a good sear and caramelization.I will def try this again!The 200 gram bag was enough to do 4 lbs of sirloin easily. Probably could have done 8-10 pounds honestly. I would not try this on any ground meats unless you made a liquid marinade out of the Koji rice and made it far weaker.I hope you find this helpful!

Thanks Amazon. You have done it again with the ultra-fast delivery of a quality product. I was making miso and found I was low on koji rice but you fixed the situation with same day delivery. Cold Mountain is a quality product and will work well with my miso project.

This gave the steak an interesting flavor after a week. I would not say it tasted aged but it was not bad. The steak was cooked sous vide to 126.8 for ~2 hours and then quickly charred in cast iron that was "sun hot".I have put the rest in my freezer so I can try making sake later. I may also give bonito and other koji treated meats a shot (Hmm, I have never heard of someone making Koji sausages.. Kojironi? Pepperkoji?) . I'm guessing I can use this stuff to make more with my own rice.

Makes excellent dry aged steaks. I ground up the koji and rubbed both sides of two very tough T-Bone steaks.I then wrapped the steaks in a paper towel and made sure air could circulate around the steaks in the refrigerator.I let the steaks "age for 48 hours. About two hours before grilling I washed the koji off the steaks and patted them dry.I then made a marinade with Worcestershire sauce, mushroom soy sauce, garlic powder, and black pepper.After soaking the steaks in the marinade for 90 minutes. When I pulled them out I let the excess marinade drain off. Just before cooking I sprinkled each side with additional garlic powder, pepper, sea salt and a light dusting of brown sugar.I stacked the steaks covered on a tray for another twenty minutes or so awaiting the grill too heat up. We grilled the steaks about 13 minutes on each side. The steaks were very tender and delicious! I will definitely use this product again! (BTW- we had cooked another pair bought at the same time without the koji treatment and they tasted fine but they were very tough and hard to chew.-- The koji treated steaks had the texture of filet mignon throughout the cut. Next time I will try this on a skirt steak and round steak to see if it improves the texture.