Dry malt 260g・salt 105g sets-basic knowledge of it- Will the basic knowledge that dried koji and salt set. Koji Nara Prefecture established the brewery,"Inoue, head office"special rice malt and natural...
Dry malt 260g・salt 105g sets-basic knowledge of it-
Will the basic knowledge that dried koji and salt set.
Koji Nara Prefecture established the brewery,"Inoue, head office"special rice malt and natural salt. 15 minutes of time at home easy and delicious yeast salt to and have.
Vegetables and meat, and fish like the flavor of the material, and raising it to
All-purpose seasoning"basic knowledge"to their liking in the taste of the morning.
*Dry yeast has a shelf life of 1 year.
Dry malt 260g・salt 105g sets-basic knowledge of it-the basic knowledge of how to make
1. One container of malted rice(bag 260g min) is inserted.
2. Honey container salt put to.
3. Salt and yeast, put a tank for the honey containers and shake well.
*Salt and Koji is different from confirmation. 5. One vessel in 500 ml of water to it.
* Water is 30 ~ 35 ° C warm, the salt is dissolved quickly,efficiently
Ready. 6. Honey in the container then mix well.
Firmly mix, it was ready. 8. Honey container at room temperature for 5 to 7 Days place.
Once a day is is one container a good shake, koji and mix will.
*30℃, and the location of the most starter of aged suitable.
Low temperatures during the such as put it in place. 9. Licking, the moderate saltiness and umami feel ready.
Store in the refrigerator in please do.
One month in and use it.
*Sticky notes maturing start writing stuck and, voila immediately know convenient. 【Content and points]
・Basic knowledge of honey from the container as it only use. Yeast salt spoon etc. not to touch the of hygienic.
・One container of the refrigerator can be saved.
・One container to mix when the inner lid and outer cap, both, or just.
・For cooking, and aged for 2 books perfect if you use always good basic knowledge of cuisine.
Dry malt 260g・salt 105g sets-basic knowledge of it-producers Inoue, head office message from the
Inoue, head office is,at the end of the Edo period of the founding. Originally the ice-making business was engaged in the factory to purchase in Nara Prefecture current location to move to,we are. Inoue, head office is in the Taisho era it was built,the brick of the quaint buildings, the taste of soy sauce and miso are building it. Koji about this is made. At home I use can be drying malt yeast salt and hand-made miso, amazake, such as delicious cuisine.
Inoue, head office