Einkorn wheat koji

Einkorn wheat is the ultimate ancient wheat. By dusting it with the aspergillus oryzae spores, the fungus grows on them as a white down layer. That’s what koji is about: a sweet fermentation that can be processed into the most umami-rich products thanks to the many amino acids and enzymes. It’s the basis for miso, soy sauce, and shoyu. If you follow the steps carefully and work hygienically, making koji is quite easy. There’s an endless number of products you can make with it – a whole world to explore.

Creation by Bas van Kranen, Flore**, Hotel de l’Europe, Amsterdam.

Makes 1kg.