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What is White Koji Yuki Komachi 10g (for 15kg Amazake or Miso) [5 pcs Set]? This is the versatile type of white koji starter that can be used to make...

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What is White Koji Yuki Komachi 10g (for 15kg Amazake or Miso) [5 pcs Set]?

This is the versatile type of white koji starter that can be used to make Amazake (sweet sake), miso, and also for making shochu. The type of fungus used to make this koji is medium haired fungus.
Classified as a high quality koji and has a normal product temperature progress.

The white koji from "Akita Konno" Store is a product that won the award from Japan's Ministry of Agriculture, Forestry, and Fisheries in 1997.

A patent for the product has been obtained under the name of "Pure White Koji Bacillus."

Akita Konno Store has conducted repeated research on koji bacillus improvement, and thus succeeded to develop the white koji, and obtained patents (No 274973, No 274974).

You can use the white koji with the same method when using the common koji.

It product is packed with 10 gx 5 pieces of white koji.


how_amazake_article

How To Make Amazake (Sweet Sake)
Amazake (Sweet Sake) is a Japanese energy rice drink made from koji (Aspergillus Oryzae) and rice. It is known for its health benefits since the Japan's Kofun Period, such as having an anti-aging effect And good for your health. In this article, we will learn how to make homemade Amazake in two recipes. Let's try it at home and sip your own Amazake!
Click here to see more >>


how_miso_article

How to Make Miso
We will tell you how to make delicious homemade miso, which this recipe is an instruction from miso manufacturer summarized by Kawashima the Japan Store.
We also wrote the important point in miso-making, and Q & A about miso from the miso manufacturer.
Click here to see more >>

The Amount of The Koji Rice That Can be Made and the Amount of Rice and Koji Starter Used

Portion of rice

Portion of koji starter

Amount of finished koji (estimated)

The_Amount_of_The_Koji_Rice_That_Can_be_Made_and_the_Amount_of_Rice_and_Koji_Starter_Used

Note: 合 is a Japanese unit of measurement, usually used to measure rice, sake, etc. (1合 equal to approx. 150 grams, 0,18 liters, or 0,33 metres square)

This is just a reference to the amount of koji rice and koji starter seed.
For the koji starter, it is easier to make koji rice if you use koji starter in bigger amount. Even if you use a lot of koji starter, there will be no problem.

The Amount of Miso That Can Be Made and the Amount of Ingredients Used

Finished MisoFinished-Miso 2.5 kg 5 kg 7.5 kg 10 kg 12.5 kg 15 kg 17.5 kg 20 kg 22.5 kg 25 kg
Rice KojiRice koji 1 kg 2 kg 3 kg 4 kg 5 kg 6 kg 7 kg 8 kg 9 kg 10 kg
SoybeansSoybeans 500 gr 1 kg 1.5 kg 2 kg 2.5 kg 3 kg 3.5 kg 4 kg 4.5 kg 5 kg
SaltSalt 300 gr 600 gr 900 gr 1.2 kg 1.5 kg 1.8 kg 2.1 kg 2.4 kg 2.7 kg 3 kg
Finished MisoFinished-Miso 2.5 kg 5 kg 7.5 kg 10 kg 12.5 kg
Rice KojiRice koji 1 kg 2 kg 3 kg 4 kg 5 kg
SoybeansSoybeans 500 gr 1 kg 1.5 kg 2 kg 2.5 kg
SaltSalt 300 gr 600 gr 900 gr 1.2 kg 1.5 kg

15 kg 17.5 kg 20 kg 22.5 kg 25 kg
6 kg 7 kg 8 kg 9 kg 10 kg
3 kg 3.5 kg 4 kg 4.5 kg 5 kg
1.8 kg 2.1 kg 2.4 kg 2.7 kg 3 kg

This is the portion for miso with salt concentration 12.5% ​​(sweet flavor).

Fermentation Food Recipes Book

recipe link
Fermentation Food Recipes
Click Here

Product Details

Netto 10 gx 5 pcs
Manufacturer Akita Konno Store, Akita Prefecture, Japan
white-koji-10g_en
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