Shoyu Koji Question

[JayGee]

I have made shoyu koji from inoculated koji rice and soy sauce. It has come out great and the flavour is crazy intensely umami. Question for those with experience in Japanese food. I'm wondering now if it is worth straining the liquid off the rice. The rice is definitely soft and edible, but doesn't seem to add much. Online, I've seen suggestions for straining, blending, and just leaving it in. Thoughts?

 

[KenHash]

Generally, straining and separating the liquid and rice is done to create Shouyu Kouji （for marinating use) and Kakejouyu (to be used like regular soy sauce for dipping, as condiment).

 

[JayGee]

Thanks - I'll strain then...

 

[rickbern]

@Ochazuke is pretty experienced with this too.