Oats and Grains: Magic of Koji!

Koji,usually in the form of rice inoculated with a culture, can make an amazing array of things. Here, we’re talking about amazake, a kind of very quick, very lightly fermented sweet drink. If you heat it up gently after it is done turning the carbohydrates of your whole grains into simple sugars while greatly increasing both the digestibility and the availability of the vitamins, minerals, and proteins, you can then either throw it in the fridge or use as a sweetener right away.

Leftover or freshly cooked brown or even white (any kind really) rice can be used here. I like the oat version, especially with fresh or dried cranberries (organic, unsulfured) or raisins, and some coconut. You can just use rice, or oats, or wheat.

Wash 250 grams of steel cut oats very well. Just keep washing them until they run clear water. Then you can rinse off with some water you will cook them in, about 800 gms. Add up to 2 grams cooked brown rice (or whatever kind) and 50 gms cranberries (1/3 cup packed) or raisins or no fruit at all, and 1/4 to 1/2 cup unsweetened, organic dried coconut. Cook very slowly in a dutch oven that has a lid. Skim frequently!

After about fifteen minutes turn off heat, cover and let cool down to 120 degrees. Add 1/4 cup or 45 gms brown rice organic Koji or whatever kind of Kojio you have and mix very well. Cover again and either stick in warm (not at all hot oven just like for yogurt) or wrap in a blanket or towel and let sit for at least 4 hours. Stir once if you like, replacing lid quickly and putting back in warm place. Please make sure your oven is clean and free from burnt on grease smells.

After about 8 hours you can either very gently reheat to a very low temp and eat with some raw honey or regular or strained kefir or cultured butter or maple syrup. Or just eat it as is. Or add chopped fresh fruits and toasted seeds or nuts. This is a salt free version. Instead of the Koji you could add live, unpasteurized mellow white miso (maybe 2 TB at most) or even half the amount of an older miso. If you do that either grate a little fresh ginger in there or chop up a tablespoon of candied organic ginger.

Once chilled, I take two firm, sweet apples (washed well, quartered and cored), a cup of goat or cow kefir (or coconut or grain milk ferments) or even strained yogurt, a cup of ice or frozen yogurt or Kefir or whey cubes, and two TBS raw honey and put in blender until smooth but not too thin and still cold. That’s an easy, great breakfast. If you use one or two bananas forget the honey.

I might also toast a lot of bread and eat with some kraut or kimchi butter or a version of natto miso (see recipe for chick pea, azuki, barley, Kombu, ginger, barley malt, and Koji miso next week). I often also make raisin bread or cookies with this mix, which just keeps improving in flavor in the refrigerator. The amount described here will last you ten days at best. Two days in this place.

One thought on “Oats and Grains: Magic of Koji!

  1. That sounds wonderful. I ferment a lot of things so although this recipe has a few steps, I am pretty sure I can manage it. Will give it a try.

    Like

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