F A Q
What is the difference between koji for miso &marinade, koji for amazake and koji for all purpose ?
1. Koji for Miso & Marinade
Enzyme Focus: This koji is rich in protease enzymes, which are highly effective in breaking down proteins. This makes it ideal for tenderizing meats, fish, and other proteins as well as making miso.
Application: Best for marinating meats, fish, and vegetables, where a robust protease action enhances texture and flavor. Works well for making miso and garum.
2. Koji for Amazake
Enzyme Focus: Specifically high in amylase enzymes, which convert starches into natural sugars. This koji is perfect for making amazake, yielding a naturally sweet, mild flavor without added sugars.
Application: Designed for fermenting sweet beverages (amazake), due to its ability to release sugars from grains or rice through amylase action.
3. All-Purpose Koji
Enzyme Focus: Balanced with both protease and amylase enzymes, offering versatility across a wide range of uses. This balanced profile makes it suitable for koji based fermentation as well as brewing sake.
Application: Great for general culinary purposes, including sauces, marinades, and condiments like miso, amazake and sake brewing.
Does San-O's koji need to be hydrated?
To rehydrate the dried koji rice, the amount of water does indeed vary depending on what you’re fermenting. For miso, we recommend adding 10% water to rehydrate the koji. So, if you’re planning to use 100g of our koji rice, simply add 10ml of water. Allow it to hydrate for about 10 minutes, and it should be ready to go.
For amazake and sake making, however, there’s no need to pre-hydrate, as these recipes ferment with water already added.
What kind of ateliers does San-O offer ?
San-Ô offers a variety of workshops focused on Japanese fermentation techniques and culinary applications of koji. Here are some types of ateliers that San-Ô might provide:
1. Miso-Making Atelier
Content: A hands-on experience in making traditional Japanese miso from scratch using San-Ô’s koji. Participants learn about the miso fermentation process, different types of miso, and the health benefits of fermented foods.
2. Amazake and Rice Fermentation Workshop
Content: This workshop focuses on making amazake, a naturally sweet fermented rice drink. Participants learn the process of fermenting rice using koji to create this traditional, non-alcoholic beverage and discuss variations for flavoring and applications.
3. Shio Koji and Koji-Based Marinades Workshop
Content: An exploration of shio koji (salt koji) and its uses as a marinade and flavor enhancer. Participants learn about the versatility of koji in seasoning, tenderizing, and creating umami flavors.
4. Sake Brewing Basics
Content: An introductory workshop covering the basics of sake brewing, including koji rice preparation, fermentation techniques, and traditional methods. Attendees get a taste of the science behind sake brewing and an appreciation for its craft.
5. Customized Koji & Fermentation Workshop for Chefs and Culinary Teams
Content: Tailored workshops designed to meet the needs of culinary teams looking to incorporate koji into their menus. This includes hands-on training, recipe development, and the science of koji in food preservation and flavor enhancement.
Each atelier provides participants with not only hands-on experience but also deeper insight into the art and science of Japanese fermentation. These workshops support San-Ô’s mission to share Japanese fermentation culture and inspire culinary creativity in Quebec and beyond.
How do I get workshop information?
You can usually get information about our workshops through our social media (@labrasseriesan_o) and newsletter. Follow us on our social platforms and sign up for our newsletter to stay updated on upcoming workshops, events, and special announcements.
How do you recommend to store the koji rice?
To ensure the best quality and longevity of your koji rice, here are the recommended storage guidelines:
Airtight Container: Store the koji rice in an airtight container to protect it from moisture and contaminants. A sealed plastic or glass jar works well to maintain its freshness.
Refrigeration: If you plan to store the koji rice for an extended period, it can be kept in the refrigerator to prevent any risk of spoilage, especially in hot or humid climates. Be sure the container is tightly sealed to avoid moisture.
Use by Date: For best results, try to use the koji rice within 6 months of purchase to ensure maximum potency of the enzymes ;)
By following these simple steps, even after opening, you'll be able to preserve the quality and activity of your koji rice, ensuring excellent fermentation results when you're ready to use it!
Is there an expiration date for the koji rice?
Yes, koji rice does have a shelf life, but it doesn’t have a strict "expiration date" like some other products. Instead, it is best to use it within a certain period to ensure its potency and effectiveness for fermentation.
For San-O koji rice, we recommend using it within 6 months of purchase for optimal results. Over time, the enzymes in the koji rice may lose some of their activity, which could affect the quality of the fermentation. However, if stored properly in a cool, dry place in an airtight container, the koji rice can remain effective for longer periods, even after opening.
1350 Rue Mazurette
Suite 104
Montreal, QC H4N1H2
info@san-omtl.com
Fri & Sat / Ven & Sam
13.00 - 16.00
Appointment for pickup is available outside of business hours.
Purchases & General Contact Inquiries
For inquiries and, please send a message from this form or email to: info@san-omtl.com