First, Some Things You Need to Know...
Koji: a mixture of grain(s) and the mature spores of Aspergillus orzae mold
Dried Rice Koji: steamed rice mixed with spores and allowed to ferment for two days
Shoyu Koji: mixture of mashed soybeans and roasted wheat with mold spores that is fermented for three days
Tempeh Starter: combination of mature Rhizopus oryzae spores grown on vegetable mediums and sterile rice flour
Role of Mold Spores: to breakdown proteins and lipids and to develop the distinct flavors
Role of Lactobacillus and Streptococcus bacteria: to carry out lactic acid fermentation
Koji: a mixture of grain(s) and the mature spores of Aspergillus orzae mold
Dried Rice Koji: steamed rice mixed with spores and allowed to ferment for two days
Shoyu Koji: mixture of mashed soybeans and roasted wheat with mold spores that is fermented for three days
Tempeh Starter: combination of mature Rhizopus oryzae spores grown on vegetable mediums and sterile rice flour
Role of Mold Spores: to breakdown proteins and lipids and to develop the distinct flavors
Role of Lactobacillus and Streptococcus bacteria: to carry out lactic acid fermentation
Recipes
Miso
Ingredients:
- whole soybeans
- water
- salt
- dried rice koji
Process:
1. Soak the soybeans for 3 hours in water (they soybeans should have doubled in size)
2. Put the soaked soybeans and soaking water in place in a pressure cooker. Cook at maximum pressure for 40 minutes. Drain beans, but save the water for later use.
3. While the beans are still hot, mash them until one third of the soy beans are still whole. Allow soy beans to cool to 30-40ºC.
4. Dissolve salt into saved soaking water and add mashed soybeans and mix until the mixture is a paste. Add koji and fold into the mixture.
5. Obtain a glazed ceramic cylindrical container. Rub the inside of the container with salt to ensure there are no unwanted bacteria on the surface. Pour the soybean/koji mixture into the container and level it out. Sprinkle one teaspoon on the mixture to again prevent unwanted bacterial growth and then take a flat, heavy object and push the mixture farther into the container, removing any air bubbles where unwanted bacteria could colonize. Leave the weight on the mixture, and cover the container with a breathable cloth.
6. Store container in a clean room with little draft and at relatively stable temperatures between 15 and 25ºC. Allow the mixture to ferment anywhere from 6 months to 3 years.
Ingredients:
- whole soybeans
- water
- salt
- dried rice koji
Process:
1. Soak the soybeans for 3 hours in water (they soybeans should have doubled in size)
2. Put the soaked soybeans and soaking water in place in a pressure cooker. Cook at maximum pressure for 40 minutes. Drain beans, but save the water for later use.
3. While the beans are still hot, mash them until one third of the soy beans are still whole. Allow soy beans to cool to 30-40ºC.
4. Dissolve salt into saved soaking water and add mashed soybeans and mix until the mixture is a paste. Add koji and fold into the mixture.
5. Obtain a glazed ceramic cylindrical container. Rub the inside of the container with salt to ensure there are no unwanted bacteria on the surface. Pour the soybean/koji mixture into the container and level it out. Sprinkle one teaspoon on the mixture to again prevent unwanted bacterial growth and then take a flat, heavy object and push the mixture farther into the container, removing any air bubbles where unwanted bacteria could colonize. Leave the weight on the mixture, and cover the container with a breathable cloth.
6. Store container in a clean room with little draft and at relatively stable temperatures between 15 and 25ºC. Allow the mixture to ferment anywhere from 6 months to 3 years.
Tempeh
Ingredients:
- whole soybeans
- vinegar
- tempeh starter
Process:
1. Run the whole soybeans through a loosely set grain mill to crack the beans.
2. Soak the cracked beans in water for 6 - 18 hours, mixing periodically to allow the hulls to float to the surface. Skim the top layer of water to remove the hulls.
3. Drain the soybeans and place them into a large pot. Fill the pot with enough water to submerge all of the beans, add the vinegar, and cook on medium heat for 30 minutes. Drain the beans again, return the beans to the pot and continue cooking without water until beans are dry.
4. Sprinkle dry and cooled soybeans with 1 teaspoon of the tempeh starter and stir.
5. Take two large plastic bags, and poke holes into the bag using a flat needle or a thin nail. Divide the soybean mixture into the two bags and press flat. Store bags at 30ºC for 36 - 48 hours for optimal fermentation and to prevent the growth of unwanted molds and bacteria.
Ingredients:
- whole soybeans
- vinegar
- tempeh starter
Process:
1. Run the whole soybeans through a loosely set grain mill to crack the beans.
2. Soak the cracked beans in water for 6 - 18 hours, mixing periodically to allow the hulls to float to the surface. Skim the top layer of water to remove the hulls.
3. Drain the soybeans and place them into a large pot. Fill the pot with enough water to submerge all of the beans, add the vinegar, and cook on medium heat for 30 minutes. Drain the beans again, return the beans to the pot and continue cooking without water until beans are dry.
4. Sprinkle dry and cooled soybeans with 1 teaspoon of the tempeh starter and stir.
5. Take two large plastic bags, and poke holes into the bag using a flat needle or a thin nail. Divide the soybean mixture into the two bags and press flat. Store bags at 30ºC for 36 - 48 hours for optimal fermentation and to prevent the growth of unwanted molds and bacteria.
Shoyu
Ingredients:
- salt
- water
- shoyu koji (Aspergillus oryzae spores, soybeans, wheat)
Process:
Shoyu Koji—>
1. Run the whole soybeans through a loosely set grain mill to crack the beans.
2. Soak the cracked beans in water for 6 - 18 hours, mixing periodically to allow the hulls to float to the surface. Skim the top layer of water to remove the hulls.
3. Drain the soybeans and place them into a large pot. Fill the pot with enough water to submerge all of the beans and cook on medium heat for 30 minutes. Meanwhile, roast the wheat in the oven.
4. While warm, mash equal parts cooked soybeans with roasted wheat. Mix in spores of Aspergillus oryzae and allow for 3 days of fermentation.
Shoyu —>
1. Mix Shoyu Koji with enough salt water to create a paste consistency. This paste is called Moromi.
2. Cover mixture with a breathable cloth, and allow to ferment for 6 to 12 months, stirring once per day for the first week and only once per week for the remainder of the fermentation.
3. After 6 to 12 months, run Moromi through a fine grade strainer and slowly press the mixture until all of the liquid (shoyu) is removed.
Ingredients:
- salt
- water
- shoyu koji (Aspergillus oryzae spores, soybeans, wheat)
Process:
Shoyu Koji—>
1. Run the whole soybeans through a loosely set grain mill to crack the beans.
2. Soak the cracked beans in water for 6 - 18 hours, mixing periodically to allow the hulls to float to the surface. Skim the top layer of water to remove the hulls.
3. Drain the soybeans and place them into a large pot. Fill the pot with enough water to submerge all of the beans and cook on medium heat for 30 minutes. Meanwhile, roast the wheat in the oven.
4. While warm, mash equal parts cooked soybeans with roasted wheat. Mix in spores of Aspergillus oryzae and allow for 3 days of fermentation.
Shoyu —>
1. Mix Shoyu Koji with enough salt water to create a paste consistency. This paste is called Moromi.
2. Cover mixture with a breathable cloth, and allow to ferment for 6 to 12 months, stirring once per day for the first week and only once per week for the remainder of the fermentation.
3. After 6 to 12 months, run Moromi through a fine grade strainer and slowly press the mixture until all of the liquid (shoyu) is removed.