1 kilogram (860 g) of dried koji (rice koji) - Inoue main store special dried koji -It is dried koji made from domestically produced glutinous rice 100%. It is dry type koji (Koji) which made it possible to store for a long time by drying raw koji with its own recipe. "Inoue main store" which is a long-established miso and soy sauce store in Nara Prefecture stuck to materials and manufacturing methods.
1 kilogram of dried koji (rice koji) (860 g) - Inoue main store special dried koshi - how to useUsing dry koji makes salt koji, homemade miso, sweet alcohol easily at home. Please use high-quality koji made by old-fashioned warehouses for delicious dishes.
Dry koji (rice koji) 1 kg - Inoue main store special dried mushroom - difference between dry koji and raw kojiRaw kojiAnd is the koji that planted Aspergillus oryzae in rice and fermented it. The raw koji was dried and the thing where the moisture was removed,Dried kojiis. Kawashimaya's dried koji is made from raw koji using domestically produced rice noodle It is characterized by long-term preservation effective without losing quality by drying it with its own recipe.
【What to prepare】 · Dried koji · Large tray【1】 spread dried koji on tray Open the bag containing the dried koji and spread the dried wheat koji spread out in the larger tray.【2】 Return to water Add about 200 cc of water (or lukewarm water) to dry koji 840 g (one bag). For wheat koji, add 330 cc of water (or lukewarm water) to 840 g.【3】 Mix well Mix thoroughly every 15 to 20 minutes after adding water so that the moisture becomes uniform.【4】 Completed Approximately 1 hour after adding water (or lukewarm water) it can be used as raw koji. 【important point】 · To dry koji, please return to raw state by adding water or lukewarm water. Please do not use boiling water at this time. · Please use koji returned to raw state within that day. · After opening, please use early.
This koji of Kawashimaya is very good quality, I think that the price is reasonable. I made sweet sake with various koji, but the sweet sake made with this koji is also very popular with British lord as it is tasty delicious. I am planning to try this chicken thing other than sweet alcohol with this koji from now on.
Mr. amrapali (50s · female)
I survived the summer heat with homemade sweet sake. We will also survive the coldness of winter with homemade sweet sake! This koji is good quality and cospar is also perfect! I will repeat it in the future.
Sato (40s · female)
I am trying to make sweet sake and I am trying various koji. This koji has few habit, so I made sweet sake that was very easy to drink. I also want to repeat.
Supaka-sama (30s · female)
Every year I handmade miso, I tried using various koji, but this is delicious as expected. I got a good miso and it is perfect for sweet sake. It is a criticism also for the country mother. I will also purchase this year! !
Usago-sama (50s · female)
I bought it for homemade salt koji making. It was my first time to use dry type, so I was a little worried but salt koji was made without problems. We made 900 ml of salt koji with one third of koji of this bag. I used it for pickles, meat, fish, but it is more tasty than usual and it is tasty. Dry type has long expiration date, so it is convenient to keep it at home.
Mr. Hisao (30s · female)