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Recipes

1504 records with their sources, across 11 categories.

All grains and starches5

Cereal, grain, root and starch fermentations4

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Two sake brewers use long wooden paddles to grind pale rice-and-koji mash in a shallow wooden hangiri during kimoto yamaoroshi.

Kimoto and yamahai moto (traditional sake yeast starters)

Traditional Japanese sake yeast starters made from steamed rice, rice koji and water, acidified by naturally growing lactic acid bacteria. Kimoto grinds the rice mash with paddles; yamahai omits that step.

Japan · Traditional method
· Grains and starches