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Starters and koji from China
Women's qu, as the Qimin Yaoshu quotes it from the Shici, is cooked glutinous rice pressed into cakes in a qu mould and bedded between layers of green artemisia for 21 days, until a yellow mould coat covers it, then sun-dried. It was used with wheat qu to make the wine and lees for pickling melons.
| Glutinous rice (秫稻米)3 dou | Washed clean and cooked soft[qmys-ws] |
| Green artemisia (青蒿) | Laid above and below the cakes[qmys-ws] |
| Starter | spontaneous (the text adds no starter; the cakes are bedded in green artemisia) |
Total time across the recorded steps: 21 days
What changes: Glutinous rice is cooked soft and left until very cold
Output: very cold cooked rice.
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
Women's qu, as the Qimin Yaoshu quotes it from the Shici, is cooked glutinous rice pressed into cakes in a qu mould and bedded between layers of green artemisia for 21 days, until a yellow mould coat covers it, then sun-dried. It was used with wheat qu to make the wine and lees for pickling melons. Made in 5 steps over 21 days. The longest step, bed the cakes between layers of green artemisia, takes at least 21 days (Jia Sixie 2026). Yellow mould, possibly Aspergillus oryzae does most of the fermenting.
| Main step | at least 21 daysReported[qmys-ws] | Bed the cakes between layers of green artemisia |
|---|
Most Qimin Yaoshu qu are wheat cakes. Women's qu in the Shici is cooked glutinous rice, though a gloss in the same chapter calls it "wheat yellow coat", and the Tang writer Su Gong describes it as whole wheat. The name was used loosely.
Grain starters grown as moulds can carry mycotoxins, which are toxic compounds some moulds make on cereals, especially in warm, damp conditions; the WHO lists them as a food-safety hazard in mouldy grain. The Qimin Yaoshu gives no warning for this recipe, and this entry is history, not a tested method [who2023].
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu, chapter 88, quoting the lost Shici. Li Shizhen's Bencao Gangmu (1578) lists women's qu as a medicine and explains the name. The FAO's 1999 fermented-cereals bulletin, citing Yokotsuka (1985), describes nu-chu as cooked rice shaped into a cake and cultured with moulds, one of three types of yellow chu [fao138].
