Bringing “Kōji” to the Dining Table: Recipes Ready in Half a Day

White miso made in a rice cooker (right). It can be made smoother using a blender, for a texture closer to commercial versions (left). (© Iwaki Misaki)

(© Iwaki Misaki)

(© Iwaki Misaki)

(© Iwaki Misaki)

The ideal temperature is around 55°C (130°F). The mixture will overheat if the lid is closed. (© Iwaki Misaki)

(© Iwaki Misaki)

(© Iwaki Misaki)

Basil miso made using a blender. The fresh aroma is an ideal match for grilled meat or fish. (© Iwaki Misaki)

Amazake imparts health and even beauty benefits. (© Iwaki Misaki)

(© Iwaki Misaki)

(© Iwaki Misaki)