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Make Koji

Koji is to Sake as malted barley is to beer.  Aspergillus Oryzae is a fungus that grows on many things, but when grown on rice,
transforms the rice into an enzyme laden food product known as Kome-Koji.  Kome-Koji can be used in many culinary dishes
and drinks.  

As a maker of home made sake, getting a hold of kome-koji can be tricky at best.  There are companies that sell it in tubs and
even a Kura (place where Sake is made) in Oregon sells the kome-koji they make.  I'm right in heart of the mid-west, so finding
kome-koji isn't too easy.  

One of the many steps in making good, even great Sake requires good kome-koji.  It's a three day process and requires the 
same attention in making as does any good batch of beer,wine,mead and steak.

I figured being able to make kome-koji should be part of the process.

The Incubator Project!

In the process of learning how to make kome-koji, I've discovered many home-style versions to glimpses into professional
methods.  I'm an advanced amateur, so my requirements is to have a repeatable process unique to me, and must be fun to use.

This device is not perfect, but so far it makes great kome-koji and I can control how I change things to make methodical 
improvements to process.

Finishing touches to
completed box.

The shelving is completely
200 Watt on/off ceramic heater controlled by a 
Ranco digital controller.  Can get as high as 130F,
but normal operation is between 85F to 110F.

Fermwrap 40W heater heats a tray of water infused perlite for humidty boost.

Temp probe from ranco digital controller and fan for air circulation.

Cheep hygrometer to get an idea of humidty.

3/4 plywood with hickory trim and oak/hickory door.  Use thermo-bubble wrap for water heater insulation inside the box. 
Keeps heat nicely, the fans are needed to keep the air inside at the set temperatures.  Can achieve aroun 85% humidy, 
but I get some condensation on the door.   Infrared heaters could be used to keep internal walls warm preventing
condensation, but it works fine.  The capacity it huge for home use....  oops.

Grows great tempeh as well!

Subpages (1): Tane Koji