What is koji? It's the Japanese term for the mold Aspergillus oryzae. Scratching the surface, koji is used to ferment soy beans for soy sauce and miso. It also has the power to convert rice carbohydrates to sugars for sake. I encourage you to research and discover all the delicious products that are based on koji. You'll be amazed.
|Popcorn Koji, Not a Blurry Pic|
The incubator only consists of four components: large cooler, aquarium heater, aquarium bubbler and 2" hotel pan (standard stainless steel tray that restaurants use). It is dead simple to put together and requires no customization. Then all you have to do is fill it with water, turn it on, set your hotel pan filled with grain/legume mixed with koji starter on the top, cover and wait.
|Incubator Rig in Action|
|Thai Jasmine Rice with Koji Starter|
|Thai Jasmine Rice Koji|
|Wetted Down Popcorn with Koji Starter|
|Fuzzy Popcorn Koji|
The koji thrived on the popcorn! The result was koji forward and not nearly as sweet as the Jasmine. Now I have to figure out what to do with it aside from eating it straight up.
On the next run, I decided upon steel cut oats because I was looking for a new breakfast flavor.
|Steel Cut Oats with Koji Starter|
|Steel Cut Oat Koji|
The oats came out much better than I expected. The koji both fermented and sweetened probably due to the clumps creating a varied environment. A perfect breakfast cereal base.
Now go forth and kojify your favorite grains and legumes. Thanks to Branden and @fermup for developing a foolproof process. He was kind enough to put together a blog post that provides detailed instructions from start to finish. It also has a link to the incubator build.
Please share your koji adventures with us to keep the ideas bouncing.