• Miwa




<Yield> 5 servings

<Prep time> 5 mins

<Cook time> 40 mins ( without the time for fermentation)


Japanese sushi rice 1cup/150g

water 360ml ( for cooking rice)

dried rice malt /koji 200g

water 360ml (for the fermentation)


1; Rinse the rice a couple of times and drain the water. Into the rice cooker, add rice and water(360ml) . Start cooking in a regular mode.

2.; Once the rice is cooked. You will see the rice is quite mushy and sticky(porridge-like consistency). Add water(360ml) until the temperature drop down to 60℃/140℉. If the temperature is higher than 60℃, the koji(rice malt) will be destroyed.

3; After ensuring the temperature to be 60℃/140℉, add koji then mix. Set the rice cooker in warm keeping mode, and leave the lid open. You will need a wet cloth to cover the rice cooker to keep the temperature around 60℃/140℉. Let it ferment for 8hours. Make sure to mix it every 2 hours as long as you wet the cloth to keep it moist.

4; After 8hours of fermentation, you will smell the sweet scent of Koji. Ready to be enjoyed.

<Miwa’s tips> ※Watch more on YouTube!

1; If you don’t have a rice cooker, use a yogurt maker or anything to keep the temperature between 55℃-60℃.

2;You can use it as a substitute for sugar. Watch more on YouTube!

<Storage time>

Keep it in an air-tight container in the fridge for 7-10 days.

2021/ 08/21 MIWA