Koji

Dehydrate Koji

Mix 500g dried koji with 200g warm (50-60C, 122-140F) water, cover. Stir after 15 minutes, then let rest for 1-2 hours.

Shio Koji

Sea salt, rice koji, water, ferment in jar, stir every few days

Shoyu Koji

Soy sauce, rice koji

Soy sauce

332g wheat berries 332g soy beans ? rice koji

Toast and coarsely grind the wheat berries. Soak soy beans 12-16 hours, pressure cook for 90 minutes, release slowly, cool. Mix beans, wheat, and koji, spread mixture on trays. Ferment for 2-3 days at 85F/32C, stir periodically.

Mirin

3/4 c sake 1/c c sugar 3 T water

Teriyaki

Soy:Mirin:Sake:Sugar = 1:1:1:2

But Mirin = 3:1 sake:sugar, so

Soy:Sake:Sugar = 4:7:9