Dry koji (malted rice) 860g (1kg amount) - Inoue head office special dry Koji - The
It is dry koji made from non-glutinous rice 100 percent of the domestic.It was in the long-term can be stored by drying the raw koji with your own recipeIt is a dry type of koji (Koji).Is a long-established miso, soy sauce storehouse of Nara Prefecture, "Inoue head office" is sticking to the material,We have created sticking to the process.
Salt koji and homemade miso are available, such as the sweet sake.In addition, at the time of making the dough of bread and sweetsYou can use it as instead of yeast food.
* All dry koji has been produced by hand.Since that can not be mass production, we have your order is not limited until one day 20 set. please note that.
Dry koji (rice malt) 1kg- Inoue head office special dry Koji - How to use
With the dry koji salt koji and homemade miso, sweet sake are easy to make at home.Please use good-quality koji forge a long-established built-in delicious cuisine.
Even if you receive your dry koji the first time, so that you can take advantage of easy to dry kojiThis will enclose the guidance of the Kawashimaya original "How to make of Shiokoji handmade miso, sweet sake" recipe page in the commodity.
Dry yeast and salt, if aged mixed with water, you can homemade salt koji. [Homemade miso
If ask to dry malt is aged a long period of time to mix the soy and salt additive-free handmade miso of the (self-flattery)It is finished. [Sweet Sake
The dry koji and 60-70 ° C. about hot water placed in rice cooker, if kept about 6 hoursEasy to handle only the delicious sweet sake rice koji.
Dry koji (malted rice) 860g (1kg amount) - Inoue head office special dry Koji - the difference of dry koji and raw koji
The raw malt is that of koji fermented by planting a koji mold to the US.The raw malt is dried, it is drying koji those who skip the moisture.Dry koji of Kawashimaya the raw koji using the domestic riceBy drying in its own process, long-term storage is effective against not impair the qualityThe is characterized.
Dry koji (malted rice) 860g (1kg amount) - Inoue head office special Koji - message from Inoue head office
Inoue head office is the founding of the late Edo period. Moved to Nara prefecture current location to purchase the factory who ran the original ice-making industry, it will lead to now. Inoue head office was built in the Taisho era, in a building with a quaint brick, it has built a soy sauce and miso with taste. Also made stuck with respect to koji. Many things you use can be dried koji in salt koji and handmade miso at home, such as sweet sake, enjoy the delicious cuisine. Inoue head office
Dry koji (rice malt) 1kg- Inoue head office special dry Koji - features of the
• In order to have the raw koji and low temperature drying, takes effect is long-term storage.• The raw materials we use the domestic rice in a round particle.· Additive is a non-use
Dry koji (malted rice) 860g (1kg amount) - Inoue head office special dry Koji - how to make a simple salt koji using the dry yeast and honey container
If you make the salt koji using,Leave salt koji-making was placed in a container-storage-use is convenient can.
Koji and waterHoney container
You can salt koji with only three points.Since the can without touching hands Direct bacteria also difficult to enter hygienic. Also working time when using a salt koji can be shortened, it needs less washing dishes. It is recommended to those who want to challenge homemade salt koji making using a dry koji and raw koji. It is delicious to eat dipped in raw vegetables salt koji as a seasoning.Also, before you bake the fish and meat, if you put a few hours painted a salt koji,Much flavor will increase than usual. [Thing to prepare], Rice koji (dry koji): 300g· Salt: 60 ~ 80gWater (clean water or mineral water): 500ml-Honey container
(900ml or more of capacity)
[How to make]-Honey container
Beikoji (dry koji) Put 300g to.- Put 60 ~ 80g of salt. * You can easily put If you use a funnel or the like.• When put malted rice and salt,Honey container
Shake it together mix well with the lid on.• When the rice koji in the mixed salt is evenly, turn on the water. * Water is warmed to about 30 ~ 35 ℃, will salt is more soluble.• After you put the water,Honey container
Shake well again with the lid on.- at room temperature and aged for about one week to two weeks.- Try a little lick, it is ready to serve homemade salt koji If you feel a moderate salty and umami.• After completion, let's save every container in the refrigerator. Before you bake the fish and meat, if you put a few hours painted a salt koji,Much flavor will increase than usual.Even pickled vegetables is delicious.
Dry koji (malted rice) 860g (1kg amount) - Inoue head office special dry Koji - Notes
· 830g (US 1kg minutes)- bags- Shelf Life: 1 year· 15 ℃ should be stored in a cool, dark place below.- For dry koji is to improve the shelf life, was Deki skip the moisture of raw kojiIt is koji. You can also that you use your dry remained koji,In advance to return to the water, and to use from to soften once as raw kojiIt will be easier to use.