How Koji is made at WA-LABO KITCHEN
A quiet, mindful fermentation process
Preparing the Rice
We begin by carefully washing rice until the water runs clear, then soaking it overnight so each grain is fully hydrated and ready for fermentation.
Steaming
The next day, the soaked rice is gently steamed until perfectly tender. The kitchen fills with a warm, comforting aroma—this is where the process truly begins.
Cooling & Inoculation
After steaming, the rice is spread out and gently cooled by hand. Once it reaches the right temperature, we sprinkle in koji spores and mix carefully so every grain has the chance to come alive.
Incubation
The inoculated rice is placed into trays, covered, and moved into a warm incubation space where the Koji mold begins to grow slowly and naturally.
Hand Mixing
The following day, we hand-mix the growing Koji to release heat and ensure even growth—an essential step that requires both timing and attention.
Fresh Koji
This living ingredient becomes the foundation for our Amazake, Shio Koji, and other fermented foods.
