[Ideal for rice koji and homemade yeast making] with 20,747 yen worth of handmade koji set @ | business for koji fermentation device PF203
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Business for koji fermentation device PF203 | 20,747 yen worth of A with handmade koji set
It is business for the size of the fermentation vessel collapsible washable. Of course, assembly without tools it is possible! Since Kojifuta M size will enter five, you can create a koji of maximum 12.5㎏. Also in fermentation and homemade yeast making of bread.
The contents of the business for the koji fermentation device PF203 handmade koji set
Set 1. domestic natural cedar Kojifuta M size 2 points
Koji of maximum 2.5㎏ can make in one box, it is with Kojifuta M size. 100% use of natural cedar domestic. One by one craftsman made a polite hand-crafted, is Koji making only brittle pig.Kojifuta M size separately (¥ 7,900) is here>>Set 2. 3 sheets bleached cloth
It is bleached cloth sets of textile products specialty stores Yoshida fabric of Tsubame, Niigata Prefecture for food. Convenient you can use in making a fermented food. Kawashimaya was made in the made-to-order.Set 3. thermometer
It is very useful to measure the product temperature of the koji.Set 4.3 kinds of inoculum
Ideal for rice koji making "Nagashirokin (Chouhaku bacteria)" making the best soy sauce ideal for "soy sauce sachet" bean koji making "Kinzanji sachet"Set 5. Tempe bacteria
It is home Indonesia AFI Co., Ltd. highest quality Tempe bacteria in Tempe. You can enjoy the easy healthy Tempe making at home.Set 6. Recipes & DVD
Also easy to understand in the first one, we enclose a collection of recipes and video DVD that describes the koji of how to make recipes.Feature of business for the koji fermentation device PF203
Assembly and disassembly possible in one minute without tools!
You can Easy temperature control (up to 48 hours).
Koji fermentation device for household and business use
Until it is koji fermenter
Improve your experience
I should purchase more quickly I tried to buy so make good rice koji. Temperature is Go easy adjustment can be stable fermentation. You can not fail if this. It's lightweight, so ease of use is also good, you should purchase more quickly.
Suenaga like (in their 40s and women)
Also popular family will evenness of the finished Bread made using this fermentation machine, probably because the fermentation is doing well, is also popular in the family will evenness of the finished. I tried to make for the first time while watching the handmade koji also set recipe that had about together, but was able to properly koji.
Ashida like (30s and women)
Different finish fermentation becomes much easier it is at all Bought was the correct answer fermentation is completely different is much finish easier. Since the temperature is kept constant, it will be exquisite fermentation condition becomes stable dough. Washable for even's a hygienic, it is also good fold. It is no doubt a big success in the future.
Itakura like (in their 40s and women)
Storage was not troubled even storage location in the not too much my home Assembly is also easy, further folding also because it contained was not troubled even storage location in the not too much my home
Furuta like (50s-man)
Assembly is simple also smooth fermentation Immediately assembled arrived that day, I baked fermented bread. Assembly It was easy, it does not take place in the compact above all in really. Fermentation also was able delicious bread to go to Sumuzu. Very good also for collapsible after use. I feel that was obtained comes with handmade koji set. Thank you very much.
Takamatsu like (30s and women)
Kojifuta M size as the (domestic natural cedar 100%) is
Optimal, koji lid, professional koji building. Not Demawara easily on the market, it is the koji making only Morobuta (Kojifuta). Using domestic natural cedar one craftsman one has the handmade. Bottom plate, has become a Kanna finish, all we have specification domestic cedar. In all the bottom plate is straight grain, the side plate is we have assembled so as much as possible turning point not come inside.
Domestic natural elaborate made of cedar 100%
Among cedar using a high-quality domestic cedar, professional craftsmen were one by one handmade.
Just the right size to work for koji fermentation device PF203
In combination with the business for koji fermentation device PF203, you can create an efficiently Beikoji.
It is rice koji of maximum 2.5㎏ in one box
In Kojifuta M size 1 box, you can make the rice koji of maximum 2.5㎏. With 5 boxes, you can also make a rice koji of maximum 12.5㎏ at once.
Caring for Kojifuta
It may and leave them with a damp state because it is a wood products would rarely moldy.After use, washed and washed with water, then firmly dried in a well-ventilated room after wipe off the moisturelet me try. If the mold had grown, please try to wipe off by spraying high shochu or alcohol with alcohol content. Please scraped off the surface if they've grown deeply.Seed koji and is
300 years from its inception, is a seed koji packed with tradition of seed koji devoted a long-established "Mitsubishi six". Long-term storage can be Aspergillus oryzae has entered 20g, it is convenient to be opened by the amount of use. It is the perfect koji mold for those who become Otsukuri the koji at home (seed koji).
Tempe bacteria and is
It is home Indonesia AFI Co., Ltd. highest quality Tempe bacteria in Tempe. Model can be made about 10kg worth Tempe in one bag. "Tempe" is, fermented food of traditional soy that has been eaten for more than 500 years in Indonesia. As of cheese and natto, there is no smell and habit, faintly sweet, and has a feature that can be used in a variety of dishes. Functionality is also high, in addition to lowering cholesterol and blood pressure in the blood, myocardial infarction (high-speed) and prevention of arteriosclerosis, anti-oxidation, has been known effects such as relief of symptoms of osteoporosis and menopause.
It was published in the "consumer electronics watch"
Recommended recipe that uses a fermenter
How to make rice koji
Sprinkle the seed koji in rice steamed, and only in the US koji to keep warm in the fermentation unit is finished in simple. Using the resulting rice koji, you can take advantage salt malt and sweet sake, to your miso.
Tempe How to make
Tempe and is, the cooked beans of soy, is the Indonesian traditional food was salt-free fermentation in Tempe bacteria. Taste there is no habit in, alive taste of the bean itself, it can be used as a material for a variety of cuisine. Tempe is, by the work of Tempe bacteria, soy of power is further up, yet salt and cholesterol is "zero", is an ideal health food.
How to make the beans koji
Optimal "Mamekoji" to the bean miso is also easy to make.
The amount of rice and seed koji for use with finished amount of rice koji
Quantity of rice
Quantity of seed koji
The amount of rice koji of finished (standard)
Amount of material used and finished amount of miso
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Washable collapsible fermentor PF203 product information
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