★ at home all purpose seasoning salt Koji, make! Salt and water, you can salt malt 1 kg or more!

Hatsuyuki ya rice malt (dried) in 500 g * making sweet or salt and pepper look ( salt malt )!

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■ capacity: 500 g
■ manufacturer: hatsuyuki ya (Kagoshima Prefecture)
■ material: U.S. (domestic)
■ date: 8 months at room temperature
■ How to shipping: at room temperature

* Production of rice varies each time. Now in stock-0/2012 rice from Niigata Prefecture raw material uses.

* Radiation inspection and detection limit value ' 1 Bq/kg less than ' in iodine-131, cesium-134, caesium-137 and not detected.


"How sweet."
1. 3 With glutinous rice cooked to soft, before it gets cold product ( Koji rice 500 g ) and mix well.
( temperature mixed with 55 to 60 ° c is ideal.
Also, hard when from time to time hot plug )
2. And wrap to the surface, containers with lids, wrapped in towels, blankets, etc, to keep them warm.
3. In the summer, cold 40 degrees Celsius ranked ( temperature a little higher than ) when making cloth well lid, as much as possible and refrigerate.
4.2-3, A delicious sweet.

"Salt yeast how to brew."
■ material: rice malt 200 g, 60 g, salt water ( preferably bottled water ) 300 cc

1. Koji rice 200 g in a bowl, put there 60 g sodium chloride plus, to something like 300 cc of water, mix further.
2. Keep at room temperature in loosened a little transfer, such as Tupperware, cover, stir the 1 time in 2-3 days.
( However, and warmer fermentation progressed, Koji and water are separated, because in that case 1 times in 1 day stir )
3.1 Week-if aged at room temperature for about 10 days and done!


First of all if you make sweet sake and miso rice miso for * "drying malt" rice malt makes. The U.S. is 'dry malt"that scratch is just use 'raw malt' shelf-life because raw malt dried you can travel.



Latest Product Reviews (6) Translating... Translate Product Reviews

よかった
Posted by 08******, 2014/01/02 02:49:09
塩こうじ、醤油こうじもつくれて、いろんな味が楽しめました。満足しています。品物の到着も早くてよかったですね。
Posted by Je**************, 2012/11/10 13:37:09
塩麹を作るのに使っています。我が家では毎日、塩麹はドレッシング代わりにサラダにかけるのがメインになっているので、常備品です。早めに作り置きしておくと塩の角が取れ、まろやかになるので、きらしたことがありません。こちらのこうじ(乾燥)は、通常の水の量を少し多めにしたほうがよいと思います。美味しく出来上がります。
Posted by si******, 2012/07/27 05:38:13
ミニレシピが付いています。まだ食べていませんが醤油こうじを作ってみました。安全な麹を探していましたので満足しています。

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