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Recipes

1504 records with their sources, across 11 categories.

All grains and starches40

Cereal, grain, root and starch fermentations26

Unfermented breads11

Koji, mold starters and mold-ripened ferments2

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Recipes

2 recipes

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