This Ama koji can be used as seasoning, mild healthy sweetness.
Also, it can be used for marinade sause, pickles dressing, and sweets itself.
Unlimited ways of using in your cooking.
Marinade fish. This is one of my favorite way.
Bacteria in this Ama koji will make your fish softer and change protein into Umami !!!
Cheap salmon become like special grilled fish in fancy dining.
Enzyme which is gift from ferment process makes the fish richer in nutritious !!
Also, fish stinky small goes off !!
So many good things around it.
If you have vegetable in your fridge, chop them up and marinade them over night.
It turns to wonderful pickles just like this↓
Here, frozen Ama koji with fruits, it turns to natural sweet after your meal !!
All natural sweetness from fermented koji.
This is miracle.
Here is how to make Ama Koji at home.
You can buy Ama Koji from super market (maybe from asian shops), I recommend you to make by your own.
Details will be explained later, but you get all benefit if you make it by your own.
Not many koji benefits from packaged Ama koji compared to home made one.
Also, you need thin rice porridge.
Like this thickness.
All you need is, thin rice porridge and rice koji and rice cooker.
Now, put rice koji into thin rice porridge and mix well.
*Make sure rice porridge is cool down, less than 50 to 60 degree.
Use “warm” function to keep the temperature around 50 – 60 degree.
Depend on the rice cooker you have, but it is better not to put lid perfectly.
Need some space to avoid having high temperature.
(I put cloth for not coming dust into the ama koji)
then wait 6-10 hours.
(If possible, it is better to mix few times)