糀作り / Making Kouji
Kouji is an invaluable ingredient to Japanese and Asian food culture. It is a principal ingredient in miso (bean paste), shoyu (soy sauce) and sake (Japanese liquor). In essense, kouji is rice incubated with kouji-kin, or kouji fungus: spores from the mold "asperlligus oryzae". Once the rice is fully incubated with kouji-kin, it can then be mixed with beans, water or rice to make these delicious foods and drinks. Here is a brief introduction on how we make home-made kouji. Photos by EK/ET and descriptions by LKO/ET.