★ 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.

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