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Starters and koji from China
Huangyi and huangzheng are the loose "yellow" mould starters of the 6th-century farming book Qimin Yaoshu. Wheat soured in water and steamed (huangyi), or raw wheat flour dampened and steamed (huangzheng), is spread two cun deep under cut leaves for seven days until a yellow mould coat forms, then sun-dried with the coat left on. They were used for jiang, fish sauce and vinegar.
| Wheat | Whole and soaked until sour for huangyi; finely milled raw wheat for huangzheng[qmys-ch68] |
| Water | [qmys-ch68] |
| Reed (薍) leaves, or cocklebur (胡枲) with other weeds picked out | A thin cover laid over the grain; the cocklebur must carry no water or dew[qmys-ch68] |
Total time across the recorded steps: 7 days
What changes: Wheat soaks in a jar until it turns sour
For huangzheng, raw wheat is finely milled instead and mixed with water. Output: soured wheat.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Huangyi and huangzheng are the loose "yellow" mould starters of the 6th-century farming book Qimin Yaoshu. Wheat soured in water and steamed (huangyi), or raw wheat flour dampened and steamed (huangzheng), is spread two cun deep under cut leaves for seven days until a yellow mould coat forms, then sun-dried with the coat left on. They were used for jiang, fish sauce and vinegar. Made in 4 steps over 7 days. The longest step, spread on mats and cover with leaves until the yellow coat forms, takes 7 days (Jia Sixie). Yellow mould, possibly Aspergillus oryzae does most of the fermenting.
| Main step | 7 daysReported[qmys-ch68][fao138] | Spread on mats and cover with leaves until the yellow coat forms |
|---|
Huangyi and huangzheng are loose grains or flour coated with mould, unlike the pressed cake qu (bingqu) of the same book. They are an early relative of Japanese koji, which is also loose grain grown with a yellow mould.
The text is a historical record. Spontaneous yellow-green mould starters can carry toxin-forming moulds, so this method is not a safe home recipe. A review of Aspergillus species says that many strains of Aspergillus flavus make aflatoxin and that A. flavus has been mistaken for the koji mould Aspergillus oryzae, which does not.
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu chapter 68 (黃衣、黃蒸及糱) gives both methods and a third, wheat malt (nie), which is a sprouted grain and an enzyme source, not a mould ferment. Huangyi is made in the 6th lunar month and huangzheng in the 6th–7th. Li Shizhen's Bencao Gangmu lists 黃衣 as another name for huangzheng, citing Su Gong's 《唐本》, and quotes Chen Zangqi that northerners made it from wheat and southerners from non-glutinous rice in the 6th and 7th months [bencao-ws].
