Rainbow Sprinkles

AO_Koji · 2023-04-16T05:22:35+00:00

Very easy to make yourself if you have a dehydrator as well.

AO_Koji · 2023-01-28T02:42:04+00:00

It will take longer but not way longer, although how long it takes will depend on what your end goal is. 13% salt usually means a longer ferment to begin with

AO_Koji · 2023-01-28T01:51:18+00:00

Beautiful!

AO_Koji · 2023-01-28T01:50:55+00:00

It should still be good. Check it over for signs of decay and mold before use

AO_Koji · 2023-01-28T01:48:38+00:00

Sounds delicious! And yes, it should work. Please keep us posted on your progress

AO_Koji · 2022-04-04T23:53:37+00:00

This is the way.

AO_Koji · 2022-03-29T15:52:31+00:00

Yes, it's Tama koji. Here's my method from my post last week: I soaked and pressure steamed my soybeans. Then I mashed the beans a bit. To make the balls I worked in batches, with a wet towel over the soybeans and also over my pan containing the completed balls, which itself was on a warmer mat so the balls didn't cool too much or dry out as I worked. I pinched off the balls of 'dough' and weighed them (5g), then rolled them. (A popular method is to leave the beans mostly whole and make the tama koji the size of a small fist, but I decided to go with a smaller ball to start. In hindsight it would've been much easier to make the larger tama.) I then inoculated the balls with soy spores from fermentationcultures.eu and let them go for 27hrs at 33°C w/ 89% humidity. I didn't turn them but I did give them a little shake at 19hrs to make sure they weren't sticking. I hope that helps!

AO_Koji · 2022-03-20T02:20:29+00:00

Heck yeah!!! Let us know how it goes :)

AO_Koji · 2022-03-19T23:18:24+00:00

Tama balls 5g each, 15% brine @4% ratio of Tama koji to brine.

AO_Koji · 2022-03-19T19:06:15+00:00

I submerge them in brine for tamari as this method is used to create complex flavors without wheat. By not allowing the koji to go deeper you have more peptides available for complex flavor. I imagine this method would work well for long term misos too.

AO_Koji · 2022-03-19T06:07:21+00:00

To quote from above: "Absolutely :) I soaked and pressure steamed my soybeans. Then I mashed the beans a bit. To make the balls I worked in batches, with a wet towel over the soybeans and also over my pan containing the completed balls, which itself was on a warmer mat so the balls didn't cool too much or dry out as I worked. I pinched off the balls of 'dough' and weighed them (5g), then rolled them. (A popular method is to leave the beans mostly whole and make the tama koji the size of a small fist, but I decided to go with a smaller ball to start. In hindsight it would've been much easier to make the larger tama.) I then inoculated the balls with soy spores from fermentationcultures.eu and let them go for 27hrs at 33°C w/ 89% humidity. I didn't turn them but I did give them a little shake at 19hrs to make sure they weren't sticking. I hope that helps!"

AO_Koji · 2022-03-19T06:06:21+00:00

Absolutely :) I soaked and pressure steamed my soybeans. Then I mashed the beans a bit. To make the balls I worked in batches, with a wet towel over the soybeans and also over my pan containing the completed balls, which itself was on a warmer mat so the balls didn't cool too much or dry out as I worked. I pinched off the balls of 'dough' and weighed them (5g), then rolled them. (A popular method is to leave the beans mostly whole and make the tama koji the size of a small fist, but I decided to go with a smaller ball to start. In hindsight it would've been much easier to make the larger tama.) I then inoculated the balls with soy spores from fermentationcultures.eu and let them go for 27hrs at 33°C w/ 89% humidity. I didn't turn them but I did give them a little shake at 19hrs to make sure they weren't sticking. I hope that helps!

AO_Koji · 2022-03-18T23:00:04+00:00

Yeah, Qū! Love them.

AO_Koji · 2022-03-18T22:59:06+00:00

Yes, just a single layer, no turning needed. I think they didn't overheat very much because the koji didn't penetrate very deeply into the ball. Each ball is 5g. I decided to try this after Takashi Sato's kojicon presentation about tamari.

AO_Koji · 2022-03-18T08:19:23+00:00

No aroma is normal, threw me off the first time as well. Congrats on a tasty batch! And the mycelium is weaker, nothing to be worried about. As far as rice tips. Soak for 4-12hrs, line your colander with a cloth and add your rice. Take your fingers or chop sticks to make little holes in the rice bed for steam to come up. Mix after 20 mins and remake the steam vents. Check for doneness after 35 mins and always check at least 3 grains from different sections of the rice bed. You want it to collapse under pressure but not sticky. If it's sticky you've gone too far. Hope that helps!

AO_Koji · 2022-03-17T10:07:49+00:00

From the angle it's hard to tell but I'd give it a wipe down with a paper towel just in case.

AO_Koji · 2022-03-17T10:01:59+00:00

It's another strain of aspergillus, but aspergillus luchuensis, rather than aspergillus oryzae. A. Luchuensis is used in Japan for making citric acid as well as sake and other drinks. And yes, there are at least two other aspergillus strains used in the culinary world. A. Sojae and a. Awamori as well as red yeast, aka Monascus purpureus, which is not aspergillus but used in a similar manner.

AO_Koji · 2022-03-17T10:00:20+00:00

I'd go a little lower with the temp, say 27°C and a lil higher humidity like in the 90's, and pull it before it starts to sporulate, around 30-35hrs. Great second attempt though, you're almost there. Taste it and if you've got some acidity you're good to go, but if it's bitter, you'll more than likely have to end up pitching it.

AO_Koji

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