_ __ _ _ ____ | |/ / ___ (_) (_) / ___| _ __ ___ _ __ ___ ___ | ' / / _ \ | | | | \___ \ | '_ \ / _ \ | '__| / _ \ / __| | . \ | (_) | | | | | ___) | | |_) | | (_) | | | | __/ \__ \ |_|\_\ \___/ _/ | |_| |____/ | .__/ \___/ |_| \___| |___/ |__/ |_| README A README file is a simple text file. It contains information about other files in a directory or archive of computer software. It explicitly says what the source code can be used for and specifies the license to respect when (re)using the source. This README contains information about the Koji Spores you are ready to take home. Koji, officially called 'Aspergillus oryzae', is a mold. Molds are fungi that grow in the form of multicellular filaments called hyphae. Koji is used in Chinese and other East Asian cuisines to ferment soybeans for making soy sauce and fermented bean paste, including miso. It is also used to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as huangjiu, sake, makgeolli, and shōchū. The domestication of koji occurred at least 2000 years ago. These koji spores are 'Aspergillus awamori' spores. They were imported from Japan to Austria by fermentationculture.eu, Gallabergerstrasse 28, 4860 Lenzig. You find the recipe for koji rice below. Please read the license closely before (re)using it. LICENSE The Free Fermentation License (FFL) is a free, copyleft license for the sharing and use of microorganisms. The licenses for most industrial food and processing ingredients are designed to take away your freedom to share and change the source. By contrast, the FFL Free Fermentation License is intended to guarantee your freedom to share and change all versions of a source--to make sure it remains free for all its users. The reason we designed the FFL, is that humans have used fermentation to produce foodstuffs and beverages since the Neolithic age. For example, fermentation is used for preservation in a process that produces lactic acid found in such sour foods as pickled cucumbers, kimchi, and yogurt, as well as for producing alcoholic beverages such as wine and beer. Fermentation occurs within the gastrointestinal tracts of all animals, including humans. When we speak of free use, we are referring to freedom, not price. Our Free Fermentation License is designed to make sure that you have the freedom to use the source, that you receive the source from someone or can get it if you want it, that you can redistribute a copy of your source (and charge for it if you wish), that you can change the recipes or use parts of it in new recipes, always using the Free Fermentation License and a README, updated with your contact (under Contact) and name (under Contributors). For this first edition, the Contributors (see below) kindly ask you to share your changed recipe by sending it to info@constantvzw.org. All recipes will be collected for the Fermissage of 'Wicked Technologies | Wild Fermentation' on 9 May 2019 18-22h in Hacktiris, rue Paul Delvaux 5, 1000 Brussels. Everyone who has shared a new recipe, is warmly invited to the event. RECIPE - Wash 0.5 kg of rice until water runs clear and let it soak in clean water for at least 10h or overnight. - Strain it and let it dry completely in the colander for about 1 hour. - Put the rice in a bamboo steamer or other steamer lined with cheese cloth or kitchen towel. - Steam for about 45 min to 1 hour or until the rice its completely cooked. - Extend it over a kitchen towel and let it cool down to 35ºC while you breack the chunks and separate the grains with your hands. - Sprinkle the spores of the koji over the rice using a fine mesh and mix it very well. - Fold the rice into the kitchen towel and put it in a plastic bag, then cover it with a blanket and leave it in a warm place of the house for 24 hours. - After 24 hours you should start seeing some mold and smelling the koji, take it out from the bag and extend the koji, while aereating and separating the grains, in an untreated wood box or in a tray lined with a towel and cover it with a blanket to keep it warm for the next 24 hours. - After that you should see that the mold has expanded over all the rice and it is ready to use. CONTACT If you have problems, questions, ideas or suggestions, please contact us by sending an email to info@constantvzw.org CONTRIBUTORS Kombucha Mother is generously shared by artist Sara Manente as part of 'Wicked Technologies | Wild Fermentation', an installation in the series of Constant_V. You can find more information on this website: http://constantvzw.org/site/Sara-Manente-Wicked-Technologies-Wild-Fermentation,3119.html