What is Koji Lid (Morobuta / Kojibuta) Size S -Locally Made 100% Natural Japanese Cedar Wood?
Koji Lid size small is a professional-style container that is ideal for making koji at home. The Koji lid, in Japanese called kojibuta or morobuta, is the proper tool to make koji. This product is currently hard to find in the market.
Crafted with local Japanese cedar wood, this product is constructed by hand one part after another by skillful craftmans. This product has the perfect size for our Household Koji Fermenter PF100-48H. One fermenter has 3 sections and each S size koji lid can fit into one section of the fermenter.
Uses “Nagara Cedar” from Gifu Prefecture
Nagara cedar refers to cedars that are produced in the Nagara River basin in Gujo District and Takegi District of Gifu Prefecture. The name means “long and good cedar”. Cedar is suitable for making koji because it has no natural antibacterial effect like cypress.
One Koji Lid Can Make Up to 1kg of Rice Grain
You can make up to 1kg of rice grain in one container with a Size S lid.
Combined with Household Koji Fermenter, you can make up to 3 kg of rice grain at a time.
No Preservatives Used
No preservatives are applied to general building materials. You can use it safely.
NOW AVAILABLE ON AMAZON USA!
We are pleased to inform you that Koji Lid (Morobuta / Kojibuta) Size S - Locally Made, 100% Natural Japanese Cedar Wood is now available on Amazon USA. Click the link to see the product!
● Koji lid is made of wood, therefore do not store in humid places for it can cause mold to grow.
● If you find mold growing on your koji lid, try wiping it off with rubbing alcohol or shochu with high level of alcohol.
● If the mold is already growing too deep, scrape it off.
Tips: After each use, wash with water and then wipe thoroughly. Let dry in well-ventilated room.
Role of the Koji Lid
Koji lid, commonly known as kojibuta, is a small container that has been used for a long time in koji making (the process of propagating yeast cell on steamed rice).
Koji making takes place in a hot and humid specialized room called Kojimuro, which takes 48 to 56 hours. However, due to the nature of the room, various parts like the center and corners, front and back, whether it's close to the ceiling or near the tatami floor, can have different temperature and humidity.
Therefore, the rice is divided into small portions on this koji lid, and the lid placement is regularly moved to adjust the conditions of all rice to be the same in terms of temperature and humidity.
By moving and reloading every 3 hours, all the lids that are stacked in the corners of the room are moved to the center, the lids that are in the back are moved to the front, the lids stacked in the upper row are moved to the lower row, and so on. By doing this, the yeast cell will be uniformly propagated in the rice grain.
Advantages of koji lid method: ● Compared to machine-made koji (manufactured by automatically controlling the heat generation of koji), the finish of koji is much better. Even in sake breweries, when it comes to sake that are in junmai or ginjo classification, most of the breweries are made using this lid method. After all, there are some aspects in the world of brewing that are not yet understood by the power of science or machinery. ● The koji finish affects not only sake but also miso and soy sauce. The koji, which is in good quality even after the preparation, works well.
Disadvantages of koji lid method: ● Controlling the temperature. Because temperature control is difficult, it takes more energy and attention. ● Large number of koji lid requires more labor.
Cotton Cloth for Koji Lid
The cloth is made using thin and soft material so it will not damage the ingredients. It is made with 100% local Japanese cotton.
In this video, we will explain steps to making Rice Koji (fermentation starter, in this case Aspergillus oryzae, breeded on rice). This guide is generously handed down by Rice Koji manufacturer. Please feel free to use this as a reference when making Rice Koji.
How to Make Rice Koji
Koji is steamed grains which have koji starter mold grown on them. It is a treasure house of enzymes, and it decomposes grains into amino acids, vitamins, minerals and more. Making Rice Koji is not only fun and economical; you get to know exactly what ingredients are being used in the process. Follow our easy 11 steps and get Koji-making!
● This product is made with natural material, therefore the wood grain and color may be different in each koji lid. ● Wood grain may vary greatly from item to item. Customers is asked to refrain from selecting products. We appreciate your understanding.
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