Fine And High-Quality Bleached Cloth That Utilizes Traditional Techniques This bleached cloth is manufactured by Yoshida Textile, a specialty store for food and textile located in Tsubame City, Niigata Prefecture,...
Fine And High-Quality Bleached Cloth That Utilizes Traditional Techniques
This bleached cloth is manufactured by Yoshida Textile, a specialty store for food and textile located in Tsubame City, Niigata Prefecture, established in 1936.
You can use this bleached cotton to make koji.
This is a soft, high-quality cotton cloth with fine threads. The color can be a little yellowish because it doesn’t use fluorescent dye. Since it’s made from 100% Japanese cotton without optical brightener, it is perfectly safe to use.
The material is soft and won’t easily damage food. Feel free to use it to make homemade koji.
Uses Non-fluorescent Japanese cotton
This cloth doesn’t use optical brightener (fluorescent dye) during manufacturing. This fact is acknowledged after inspection by Niigata Prefectural Institute of Environmental Sanitation.
Yoshida textiles manufacture their products in Japan. A local spinning company also manufactured the yarn.
Compatible with Koji Tray Size S
This Cotton Cloth is made in a size that matches the Koji Tray size S that you can use with the Koji fermenter. You can wrap the koji with this single Cotton Cloth 40 x 70cm. Choose the right size of Koji Tray and Cotton Cloth before making your own koji to produce the perfect one!
Since this cotton cloth is made from 100% cotton which is the same as the main material as cheesecloth, this cotton cloth can be used as a cheesecloth that originally used to drain and wrap curds during the cheese-making process as well. This cotton cloth will perform its function as well as your cheesecloth in general.
Due to its versatility, it has grown to be used for a variety of food preparation tasks and has become one of the most useful tools you can keep in your kitchen, not only for making koji and cheese. Please use the versatility of this product by all means!
How to Make Rice Koji
In this video, we will explain the steps to making Rice Koji (fermentation starter, Aspergillus oryzae, bred on rice). Rice Koji manufacturer generously hands down this guide. Please feel free to use this as a reference when making Rice Koji.
The Amount of Koji Rice And The Amount of Rice to Use
The Amount of Rice
The Amount of Finished Koji Rice (Approximation)
How to Make Barley Koji
In this video, we will explain the steps to making Barley Koji. Barley koji is used as the raw material for making Japanese fermentation food such as barley miso (麦味噌), kinzanji miso, and shoyu. At the sake brewery, barley koji also used to make barley shochu (麦焼酎). This recipe is an instruction from a Japanese koji manufacturer summarized by Kawashima the Japanstore. Please use this as a reference to how to make barley koji.
Choosing the right tools will help you produce successful koji, an ingredient responsible for making Japanese fermented foods like Miso, Amazake, Sake, Shoyu, Mirin, etc. To help you produce successful koji, we provide Koji Tray Small Size that you can use along with this Cotton Cloth. And we also provide a Polypropylene Cloth as an alternative that can be used to make koji instead of Cotton Cloth. Check our recommendation products below:
Koji Tray (Morobuta/Kojibuta) Size S - Locally Made, 100% Natural Japanese Cedar Wood
Koji tray small size is a professional-style container that is ideal for making koji at home. Called kojibuta or morobuta in Japanese, the koji tray is the proper tool to make koji.
This product itself is limited in the market. Crafted with local natural Japanese cedarwood, this product is constructed by hand, one part after another by skillful craftsmen.
Make good-quality homemade koji using the cloth favored by koji maker professionals. Mat cloth from Polypropylene fabric prevents the spillage of raw ingredients. It also optimizes the humidity & temperature to keep the koji warm at the right temperature and smoothly finish the fermentation.