Is it possible to make Japanese kojis (fermented rice) at home?

Yes. You need a (the right actually) starter.

It’s dehydrated, golf ball sized mixture of the right strains of yeast and bacteria.

Go to your local east Asian market: Chinese, Korean, Japanese. Show them this
picture.

I know you’re asking about the fermented rice, but just keep in mind that the
resulting liquid is rice wine, sake or mijiu - literally “rice wine”.

As for recipes, this is a typical dessert. It’s a hot soup. The fermented rice is mildly
sweet, flowery fragrant. The little rice ball dumplings are chewy. It can be mildly
alcoholic. Add some dates for additional sweetness.

When the ground is blanketed by newly fallen snow, you and your honey inside in
front of a gentle fire, poach a soft egg in the soup and serve with. It warms you
right up.