Easiest Way to Vegan at dinner Japanese Malted Rice (Kouji)

Jim Mills
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Easiest Way to Vegan at dinner Japanese Malted Rice (Kouji)
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Easiest Way to Vegan at dinner Japanese Malted Rice (Kouji) Delicious, fresh and tasty.

Japanese Malted Rice (Kouji). Salted Rice Malt, "Shio Koji" in Japanese, is a very traditional condiment in Japan. Rice malt (kome koji) itself is used to make many Japanese foods such as miso, sake, shochu etc. So we usually eat it indirectly.

Koji (also known as koji-kin) is a fungus or mold used to ferment foods or make alcoholic beverages.

The term koji can also refer to the fermented food itself, for example, the end product that is created when the mold and grain (rice, soybean, etc.) are broken down.

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You can cook Japanese Malted Rice (Kouji) using 3 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Japanese Malted Rice (Kouji)

  1. You need 200 g of Kouji malted rice.

  2. Prepare 300 ml of 60℃ water.

  3. It’s 60 g of salt.

Koji is a mold that is at the heart of many different Japanese ferments.

It is used to make miso, sake, amazake, rice vinegar, soy sauce and mirin.

Koji is grown on rice or barley, which are then used as the starter culture for further fermentation. ~ Koji Rice, The Amazing Japanese Fermented Food ~ Koji is steamed grains which have koji starter mold grown on them.

Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power.

Japanese Malted Rice (Kouji) step by step

  1. This is Kouji malted rice..

  2. Crush Kouji and put salt in warm water..

  3. Mix Kouji and warm water. Stay at warm place. I keep this in the insulating pot filled with warm water..

  4. The day after the Kouji rice is softened. Mix every day and rest at warm place..

  5. After 5 days Kouji is done and softened..

  6. Let’s make Kouji cucumber. Cut cucumber..

  7. Put cucumber and Kouji rice in bag. Keep in refrigerator for a half day..

  8. Enjoy 🇯🇵🥰 Today’s dinner 💖.

  9. Put rice Kouji and chicken breast. Keep in refrigerator for 1 hour. Boil for 5 minutes and cool it down in pan..

  10. So soft and taste so nice. Enjoy 🇯🇵.

Koji is also a nutritious food filled with sugar, amino acids, vitamins, minerals, etc.

What makes koji so special is that it digests starches and proteins and breaks them down into sugars and amino acids.

Because of this, it can be used as a starter (aka an ingredient that kickstarts the fermentation process) for a number of fermented Japanese food products, including mirin, sake, soy sauce, and miso.

I've been so fascinated by the power of kome koji (or "rice koji"; malted rice with koji mold).

My passion for rice koji is growing bigger and bigger.