Koji process

Question 1

Describe Bringing In

Answer 1

Hiki Kome
Hrs 0-1
Cool rice to 30 degrees on mats of Kura floor and carry to beds in Mura

Question 2

Describe Tane Kiri

Answer 2

‘Spreading spores and initial mould growth’
1-3 hrs
Aim -strong initial mould growth
T rises to 33-35 degrees

Question 3

Describe Kiri Kaeshi

Answer 3

‘Re-breaking up’
Rice is broken up by hand (or mechanically for continuous process)
Avoid hot spots for even mould growth
T drops to 31 and rises to 33 again

Question 4

Describe Mounding

Answer 4

Time =20-23hrs
33 degrees rising to 35+
Focus on amount and distribution of mould growth
Rice gathered into mounds (scaled accordingly):
Bed (Toko) 100-300kg
Box (Hako) 15-40kg
Tray (Futa) 1.5-2.5kg

Question 5

Middle Work

Answer 5

Naka Shigoto
30-33hrs
Reduce temp from 36 to 33 (after which it will rise again)
Flatten mounds and add groove patterns either by hand, rake or automated rollers
Cannot allow koji to dry out (bad aromas) or get as high as 43 (dies)

Question 6

Final Work

Answer 6

Shimai Shigoto
36-38 hrs
38 degrees -keep releasing heat (cannot get to or exceed 43)