Miso seed koji 【Characteristic wheat miso bacteria】 40g (for 200kg) Marufuku seed koji made by Nippon Brewing Industry Co., Ltd. - kawashima the japanstore

Miso seed koji 【Characteristic wheat miso bacteria】 40g (for 200kg) Marufuku seed koji made by Nippon Brewing Industry Co., Ltd.

$29 

Miso soup koji 【Characteristic wheat miso fungus】 What is Marubuku seed koji made by Nippon Brewing Industry Co., Ltd. 100 years since its foundation, Nippon Brewing Industry Co., Ltd. was...

Miso soup koji 【Characteristic wheat miso fungus】 What is Marubuku seed koji made by Nippon Brewing Industry Co., Ltd.

100 years since its foundation, Nippon Brewing Industry Co., Ltd. was a brewer's test center engineer at the Ministry of Finance Established by Dr. Tsuno Shiroji et al. As research on soy sauce brewing advances, The demand for seed koji suitable for this has increased. In order to answer the needs of more enterprises, it has been researched and developed for many years for Marubuku miso seed koji. It is suitable for red type wheat miso and Jinshanji miso. Protease is using strong bacteria.
醤油用 粉
It contains 40 g of Koji mold which can be stored for a long time, it is convenient to open only as much as you can use. It is a koji mold (seed koji) that is most suitable for those who are making otters at home. It is finished to 200 kg of miso with 40 g of seed koji.

What is seed koji?

Seed koji is the Aspergillus spore that becomes the source of koji. Fermented foods such as miso and sweet alcohol are made from raw koji. And if you do not have seed koji you can not make koji. In the brewing industry, we call "seed koji" "sprout". The appearance that koji mold sprouts and whitish hyphae grows is the "bean sprout" itself to eat, It is so called because it resembles a tree budding figure.
もやし
 
丸福種麹
 

麹とは

原料となる穀物(米・麦・豆など)に水分を与え、蒸したものに種麹を撒き、 麹菌の増殖に適した温度条件下で培養したものです。 麹は、酵素の宝庫と言われるほど多種多量の酵素を持っており、その力で穀物を分解します。 また、麹自身は、麹菌によって造られた糖,アミノ酸,ビタミン,ミネラルなどがぎっしり詰まった 栄養豊富な食べ物でもあるのです。 麹を利用して、伝統的発酵食品である日本酒・本格焼酎・みりん・味噌・醤油・酢・甘酒などを作ります。
味噌甘酒醤油

麹の健康効果

腸内環境 (腸内フローラ)がよくなると、お肌の調子もよくなり、免疫力がアップします。 この腸内環境を整えてくれるのが発酵食品。 そして、発酵食品は必ず発酵を促す菌によってつくられます。 代表的なものには、麹菌や納豆菌、乳酸菌など、どこかで聞いたことがある菌が並びます。 その中でも、私たちに身近な味噌や醤油、お酒をつくるのが麹菌。 この麹菌、日本の風土や気候に合ったもので、室町時代にはすでに発見されていました。 糀の主な栄養素 ■ビタミンB1 エネルギー生産の手助け/疲労回復/イライラを抑える/健忘症予防/糖質の分解を助ける ■ビタミンB2 肌の新陳代謝を助ける/脂質の分解を助ける/成長を促進/皮脂をコントロール/口内炎を抑える ■ビタミンB6 月経前症候群(PMS)を軽減/免疫力を高める/動脈硬化の予防/タンパク質や脂質の分解を助ける/ 口内炎を抑える/神経細胞の興奮を抑える。 ■ビタミンH(ビオチン) アトピー性皮膚炎の原因を抑える/糖尿病の予防/脱毛・白髪を緩和 ■パントテン酸 ストレスに強くなる/脂質・糖質の分解を助ける/化学化合物の解毒作用/善玉コレステロールを増やす/ 肌の健康を維持/免疫力を高める ■必須アミノ酸 タンパク質を作っている20種類のアミノ酸のうち、体内では合成できない9種類のアミノ酸。 どれかひとつでも欠けると、筋肉・血液・骨が作れなくなる。 これらの栄養分はサプリメントでも摂取できますが、 糀食品から摂取すると、なんと体内吸収率は90%以上なのです。

米麹の出来上がり量と使用するお米と種麹の量

米の分量

種麹の分量

出来上がりの米麹の量(目安)

米麹の出来上がり量と使用するお米と種麹の量

味噌の出来上がり量と使用する材料の分量

詳しい米麹のつくり方をこちらのページでご紹介しています。 >>米麹の作り方

■米麹を使ったレシピ >>味噌の作り方 >>塩麹の作り方 >>お米と麹でつくる甘酒の作り方  

 

Benefits of homemade rice koji

 ■ Reliable knowing the raw materials In the Japanese family at the time, home-made miso, soy sauce, sweet alcohol etc. were made based on koji. However, the eating habits also changed with the times, and miso, soy sauce, and sweet alcohol changed from "making things" to "buying things". Meanwhile, miso, salt koji etc. available at supermarkets, etc. do not know what type of rice is used I think whether there are many people who become uneasy. If handmade it can be made with pesticide free rice prepared by yourself so it is safe. ■ Handmade is fun When Kawashimaya staff handmade rice koji, I was touched by my hands being smooth. It is a famous story that Mr. Masuzo's hand in sake making is beautiful. Rice koji nutrients are full of ingredients that produce beautiful skin. And, the rice koji made by me is as cute as my child, and miso and sweet sake are also more delicious. ■ Economical if handmade When making miso, koji is necessary in kilo units. When buying this it is a good price. In that respect, if you use seed koji you can make a large amount of rice koji so it is economical.
手づくり麹
 
丸福種麹
· Miso soup koji 【characteristic wheat miso fungus】 Capacity: 40 g (200 kg) · Please keep the seed koji in a cool and dark place with less than 15 degrees without moisture. · Please make appliances · cloth · hands etc. clean enough and careful not to get germs etc. · Please use after opening as soon as possible. · It is for rice · wheat. Please do not use it for other purposes. 【This item is shipped by Kuroneko Mail facilities】 · We deliver it by envelope in a simplified way. · Products will be posted to your home post. (Even if theft or damage of goods occurs after post posting, refund or exchange can not be done, so please be patient.) · Delivery days are about 1 ~ 2 days. Depending on the area, it may take about one week. · We will adjust and ship as possible to arrive on arrival day of your choice as much as possible, but we can not deliver on exact wearing date and time zone designation. · Payment by cash on delivery is not possible.