FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All grains and starches2Koji, mold starters and mold-ripened ferments2
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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