ChapelGirl,
Finding Aspergillus Oryzae (rice koji) in the United Kingdom, is not easy.
See if Future Foods
http://www.btinternet.com/~bury_rd/bean.htm is still in operation.
If you really need to buy your koji, locally, you need to either find a company that sells koji, or one that uses koji to make miso, soy sauce, amasake, or sake and will sell some to you.
If you don't wish to put that much energy and time into trying to find a local source, then there are a number of outfits online that will sell you koji and if you are in a hurry then you can pay a premium having it shipped quickly.
Simply Natural Foods
http://www.simply-natural.biz/natura...Processing.php sells Mitoku Koji out of New Hampshire (north of Boston)
Cold Mountain Dried Koji
http://www.coldmountainmiso.com/coldmount.html in Souther California
G.E.M. Cultures
http://www.gemcultures.com/soy_cultures.htm in Northern California
If you have a good microscope and know what aspegillus oryzae looks like you might be able to isolate a spore and create your own culture.
I don't know about using yogurt makers
http://www.simply-natural.biz/cookwa...urt-makers.php to make amasake, but I imagine that it might work.
Otherwise here are some recipes for making amasake, traditionally:
Amasake Concentrate (from Macrobiotic Desserts by Sandy Schuman
Pronounced ah-mah-ZAH-kay. This is a lovely sweetener.It is as versatile as it is nutritious. It can be used instead of sugar or honey. And because it is rich in enzymes, it assists the leavening process and adda a nice moistness to breads, rolls, muffins, pancakes and cakes.
1 c. short grain brown rice, washed and drained
2 3/4 c. water
1 c. rice koji
Combine rice and water in a pot, cover and cook over a medium flame for about an hour, or until all the water has been absorbed. Allow to cool until slightly warm to the touch. Mix in Koji and pack mixture into a glass or porcelain bowl. Cover with a towel and place in an oven with just the pilot light on and incubate for 12 hours. (if you do not have a gas oven, place mixture in a wide mouth jar and cover tightly. Float it in a large covered pot or tub partially covered with warm water, or wrap in towels and place over a hot water heater.) After 12 hours, remove rice from oven, place in a pot and bring to a boil, stirring often. Boil gently for 2-3 minutes. Puree in a blender. Put in a glass jar and keep refridgerated. It will keep for several weeks. Makes 2 1/2 cups.
Amasake Malt
1/2 c. amasake concentrate
1 cup water (Add more water for less sweetness)
1/8 tsp. sea salt
Mx the ingredients in a blender, Pour into a glass jar and keep refridgerated. Shake well before drinking. Makes 1/2 pint.
Amasake Milk
1/2 cup amasake concentrate
2 c. water
1/4 tsp. sea salt
Mix the amasake, water and salt in a blender. Pour into a glass jar or bottle and refridgerate. (will keep for about a week) Shake well before drinking. makes 1 pint.
Hot Amasake
A delicious and soothing drink as awell as a sweet and simple dessert. Serves 2
1/2 c. amasake concentrate
1 c. water
1/8 tsp. sea salt
dab of grated ginger
mix the concentrate and water in a blender. pour into a saucepan and add the salt. bring to a boil. turn off flame and stir in the peeled and grated ginger. serve in small cups.
Amasake Cafe
Remarkably similar to the taste of coffee with cream and sugar. Serve in expresso cups or small glasses. Serves two.
1/2 c. amasake concentrate
1 tsp. Cafix (brand name of a grain coffee)
1/2 c. water
1/8 tsp. sea salt
Mix all the ingredients in a blender. Pour into a small saucepan and bring to a boil. Stir often. Serve hot. (Served cold it is a delicious coffee malt
Making Amazake
It is a little tricky to make amazake properly, but it can be done by using the following recipe provided by Tony Plotkin of Grainassance>
1 c. uncooked shortgrain brown rice
2 c. water
1 c. rice koji
cook rice with water as you would table rice. cool to 130 degrees (It is important that you use a thermometer. The rice must be between 130 degrees and 135 degrees0 transfer the rice to a bowl (stainless steel glass, or ceramic) mix koji into the rice and place the mixture in a incubator. Incubate at 130 degrees to 135 degrees for six to ten hours, stirring every three hours.
for incubation, you can use one of the following: 1) an oven, 2) a crock pot filled with water, set on low with a bowl on top, or three a styrofoam ice chest with a heating pad in it, keep the incubator within the exact temperature range or the koji may sour.
You now have amazake. Add 1 1/2 cups water to the mixture, bring to a boil, strain through a food mill to remove the bran. (The bran residue can be used in a muffin recipe.) Cool and flavor with fruit, spices, or nut butters. DRINK
Have a great adventure!
Thank you,very much.
Be well.
Bruce Paine