FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All grains and starches391Cereal, grain, root and starch fermentations275Unfermented breads105Koji, mold starters and mold-ripened ferments3Not yet classified3Adjacent and excluded1Beverages1Fruit preserves1Smoked salted and dried foods1Tea cocoa and coffee ferments1
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Finished barley koji: pearled barley grains clustered beneath a soft white culture on a plain ceramic plate.

Barley koji

Steamed pearled barley grown into a white koji cake with Aspergillus oryzae over about 36 hours in a 30 °C chamber, turned three times under a damp cloth.

Denmark · Modern adaptation
Grains and starches
White cultured rice in a shallow cream ceramic dish on a warm ivory surface.
High risk

Rice koji

Rice koji is steamed white rice through which koji mold has grown. It carries the enzymes that turn rice starch into sugar, and it is the starting point of sake, sweet miso, amazake and shio koji.

Japan · Traditional method
· Grains and starches
Pearly glutinous rice grains in a little cloudy sweet liquid in a pale celadon bowl.

Jiuniang (sweet fermented glutinous rice)

Chinese sweet fermented glutinous rice: steamed rice and a mixed jiuqu starter, where mould enzymes release sugar and yeast makes a little alcohol, eaten with its sweet liquid.

China · Traditional method
· Grains and starches