[Ideal for rice koji and homemade yeast making] @ home for koji fermentation unit set PF102-48H
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The washable collapsible home for koji fermentation device set PF102-48HNot a little more small size of the fermenter? It was born from voice called. Without tools, it can be assembled in one minute. Maintaining the temperature and humidity constant, it can be fermented rice koji and dough in an appropriate state. PF102-48H, it becomes capable of 48 hours of continuous thermal insulation for fermentation of koji. * If the temperature of the use environment is extremely low, there is a thing that does not increase is in the refrigerator until the temperature you set. If this is the case you'll need to be under a high temperature environment. *
Features of the home for koji fermentation device set PF102-48H the collapsible washable
Assembly and disassembly possible in one minute without tools!
Free replacement of the door
The door can be mounted either left and right, do not be troubled with location. There is also a transparent portion of the door is large, the internal design is easy to see.
You can Easy temperature control (up to 48 hours).
Easy to set temperature (± 2 ℃) · time panel, the timer can be set up to 48 hours. It is also useful in bread making of natural yeast and homemade yeast. Wide temperature setting range (25 ~ 42 ℃) can be adjusted to the optimum temperature for the fermentation of koji. ※ Since the cooling function is not, should not be below room temperature.
If even if the condensed water has left many, it will accumulate in the recovery bottle. Please discard the water after use.
Oven dish enters whole
In the internal size 434 × 348 × 360mm (width × depth × height), you enter a whole most of the household oven dish. 2 loaf type of bread will go six at a time. High thermal insulation properties, has excellent lightweight, moisturizing and durability, at most occurs condensed water will accumulate in the recovery bottle. ※ You may not enter the oven dish depending on the model.
Take the dirt over the showerLid or a wall, door part can be washed over the water directly. Please do not put the water in the heater part.
Until it is koji fermenter
Improve your experience
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)
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)
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)
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)
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%) isOptimal, 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 for home koji fermentation device PF102-48HIn combination with household koji fermentation device PF102, you can create an efficiently Beikoji.
It is rice koji of maximum 2.5㎏ in one boxIn Kojifuta M size 1 box, you can make the rice koji of maximum 2.5㎏. With boxes of 3, it is also possible to make the rice koji of maximum 7.5㎏ at once.
Caring for KojifutaIt 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 is300 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 isIt 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 kojiSprinkle 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 makeTempe 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 kojiOptimal "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
Amount of material used and finished amount of miso
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Washable collapsible fermentor PF102-48H product information
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