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 quite hard to find 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.” and so on.
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 is experienced. This koji lid is designed for pro as it has a slightly lifted center so the koji can be easily spreaded on the lid (this is important in order to avoid uneven heat distribution that can ruin the yeast propagation process).
In this day and age, brand new koji lid is very valuable. Therefore, if you want to try cooking with koji, don't hesitate to buy this tool and give it a try! 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. Currently, due to the difficulties in material supply, please consult with us first if you want to buy koji lid in large quantities. Moreover, make sure to order your koji lid before using it in your warehouse.
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.
Just The Right Size for Household Koji Fermenter PF102-48H
Combined with the household koji fermenter, koji rice can be made efficiently at home
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
We also sell special cotton cloth for making koji with this 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. Purchase our cotton cloth here→Cotton Cloth for Medium Size Koji Lid
How to Care for Koji Lid
Koji lid is made of wood, therefore do not store in humid places for it can cause mold to grow. After each use, wash with water and then wipe the water thoroughly and let it dry in well-ventilated room. 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.
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. That is all. 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. Moreover, the finish of koji 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 the koji lid method
The disadvantage of this method is keeping the temperature control. Because temperature control is difficult, it takes more energy and attention regardless of morning or night. Also, if there are a large number of koji lid, it will require more labor.
The Amount of Koji Rice And The Amount of Rice to Use
The Amount of Rice
The Amount of Finished Koji Rice (Approximation)
The Amount of Finished Miso And The Amount of Ingredients to Use
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