The CHEAPEST Way to Make Koji Rice at Home (Beginner Friendly Guide)

Intro 0:00 - 0:22 Ingredients and equipment 0:22 - 1:54 Day 1 am 1:54 - 2:37 Day 1 pm 2:37 - 4:09 Day 2 am 4:09- 4:25 Day 3 pm 4:25 - 4:53 Outro 4:53 - 5:18 In this YouTube video, learn how to create your own flavourful koji rice at home using simple ingredients and tools. Skip the supermarket prices and discover the satisfying and cost-effective process of cultivating this versatile ingredient yourself. This guide will walk you through everything you need to get started, from sourcing the right ingredients to monitoring the fermentation process, so you can make delicious koji rice whenever you need it for miso, shio koji, amazake, and more. To make the koji rice I would normally use 500 grams of rice. Once steamed this normally yields around 750 grams. After 48 hours, the final amount of koji rice is around 600 grams. Depending on your spores will determine the amount you use. For this I used 4.5 grams of light rice koji spore, which is a mix of spores to rice flour ratio of 1:30.