Koji Lid (Morobuta / Kojibuta) Size M --Locally Made, 100% Natural Japanese Cedar Wood
Koji lid, in Japanese called kojibuta or morobuta, is the proper tool that is essential for professional Koji making. This product itself is limited in the market. Crafted with local natural Japanese cedar wood, this product is constructed by hand one part after another by skillful craftmans.
We received many reviews and comments from our customers who bought this product saying...
I want to make koji with professional tools.
I want to make koji with my own hand and my own rice.
My koji lid in my miso warehouse is too old, I want to get a new one.
This type of product is also used by our very own shop owner who is skilled at making koji. Koji lid is usually used by professional and people who are experienced. This koji lid is designed with a slightly lifted center so the koji can be spread easily on the lid (this is important to avoid uneven heat distribution that can ruin the yeast propagation process).
Every part of the lid is specifically made with local cedar wood and the bottom plank is finished with wood planer so it has a smooth surface. The bottom planks are made out of straight grain wood and the side planks are assembled a certain way so that the wood knot does not get inside as much as possible. Don't hesitate to buy this tool and give it a try!
An Exquisite Craft Made from 100% Japanese Cedar
This product is constructed one part after another by a skillfull craftsman using the best kind of Japanese cedar wood.
One Lid Can Be Used to Make 2.5kg of Koji Rice Grain
With this M size koji lid, you can make up to 2.5kg of koji rice. If you use the household koji fermenter, you can make koji using 3 lids at once, so you'll be able to make 7.5kg of koji rice.
NOW AVAILABLE ON AMAZON USA!
We are pleased to inform you that Koji Lid (Morobuta / Kojibuta) Size M - 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.