★ 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 ）!
■ 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.