Tags » Koji

Junmaidaiginjo tane-koji

We wanted to see what would happen if we tried to make this small portion of a very large batch of koji made from extremely polished rice (78% of the bran and outer layer removed) which is 1% more than the absolutely brilliant Dassai 23. 44 more words


Last batch

The second batch of rye koji is a great success too.

That’s the last batch of koji for this year – 27 batches in all. Some have gone to making miso and amazake already, but there should be plenty left for more miso now and this fall, as well as for selling. 14 more words


More miso

While my 23rd batch of koji is growing well, I make my 6th batch of miso this season.

That sounds like alot, but it’s not much work or time spent. 72 more words



Koji ambrosia

First make amazake. Boil brown rice with no salt until soft and gooey. Add rice koji. Mix and keep warm, 50 – 60 degrees C for about 12 hours. 94 more words


Another blogger

It’s always fun (and a bit surprising) to meet other east asian food enthusiasts. Tobias Gerdin and Tomoko Ogawa were here a few days ago to see my koji making set up. 59 more words


Asahi thirsty for more overseas deals after SABMiller purchases

(Source: www.businesstimes.com.sg)

Asahi Group Holdings Ltd wants to grow its overseas business to about a third of sales with more acquisitions after agreeing to buy about US$11 billion of SABMiller Plc’s brands as Japan’s largest brewer seeks to offset a falling beer market at home. 561 more words

Money Matters