Dry koji 260g · salt 105g set - useful for making salt koji -
As it is salt koji is build a set of dry koji and salt.Koji rice koji and natural salt of long-established warehouse "Inoue head office" special of Nara Prefecture. Model can be made the easy delicious salt koji at your home in about 15 minutes time.Me much pulling up vegetables and meat, a variety of materials of taste, such as fishYou can enjoy all-purpose seasoning "Shiokoji" in your favorite flavor.* Expiration date of the dry koji is one year.
Dry koji 260g · salt 105g set - useful for making salt koji - How to make the salt koji
1. put the Beikoji to honey container (one bag 260g min).
2. Add the salt to the honey container.
3. Once you put the salt and malt, shake well the honey container and tighten the lid.
* Salt and koji will confirm whether the firm mingled. 5. Turn on the water 500ml honey container.
* When the water is left to warm to about 30 ~ 35 ℃, salt melts quickly, efficientlyYou are ready. 6. Mix well with a lid to the honey container.
If firmly you mixed, ready to was is complete. 8. Set aside for 5 to 7 days the honey container at room temperature.
Once a day is Shake well the honey container, we'll mix the malt.* 30 ℃ about the location is suitable for most koji of aging.Time temperature is low, it's a good idea to put such as the kotatsu. 9. Try licking, it is ready if you feel a moderate salty and umami.Preservation should be carried out in a refrigerator.Try to use up in about one month.
And * should put in writing an aging start date to sticky notes, is convenient ready is known immediately. [Tips and point]- Shiokoji You can use over as it is from the honey container. Salt koji is hygienic because not touch the spoon or the like.- honey container remains can be stored in the refrigerator.• When to mix the honey container, let's tighten both of the inner lid and the outside of the cap.If the two used in the rotation the for-and for cooking aging you can enjoy the always delicious salt koji cuisine.
Dry koji 260g · salt 105g set - useful for making salt koji - message from producer 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