KH 尾ko Koji store homemade miso for student use the [chilled] Sun rice (organic rice) Koji (Koji-raw) (rice) 1 kg

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This page is a simplified version of an original Japanese page.
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Not seldom sell, buy!Raw malt
Natural farming riceIf you use raw malt
It's worth mention.
Moreover,
But now whenCannot buy it!

This and
Natural farming soybeansMade using the
The moment
This is the ultimate delicious!



Boiled soybean crush prepared even if possible (but not a big deal! )
The moment
Surprisingly easy, funYou can make!


Old fashioned handmade consistently. 
Koji Koji SEO shop us

SEO Koji shops in Mashiko, Tochigi Prefecture Mashiko-yaki point, Koji-manufacture specializing as a tradition. Completely additive-free manufacture Salina. Natural rice Tokiwa village in Aomori Prefecture and the original SEO, fungus, handmade Koji (Koji) is a natural temperature remains and mature and a flavor and sweetness and protein power strong, the best natural food.

-Better SEO's message ~

"We will in my 4th generation as miso Koji (Koji) and specialty stores.
Miso brewing has been inherited from generation to generation just affects taste of miso Koji soon.
Blending strains of Koji's shop is the best characteristics of the fungus (yeast), so original
Build your own painstakingly handmade from time and hassle, and use.
 "What manufacturing" is a daily research and studying every day as a vocation. 」

 (SEO, locals familiar with the father of miso.
Bring rice and soybean in the shop, customers, and the trust it's just
A taste of nature have been continued from the will. )


Rice koji making landscape

Once upon a time, miso-making villages even without resorting to homemade Koji Koji shop
So it is left. That may influence the effect of malt it just miso taste.
Season creating delicious scratch is less bacteria in cold winter is best.


< Rice malt until >


Wash the rice and soak in water

-Steamed rice

-Take the heat of steamed rice

-Click on the tossing

-Pay it
Two days later, voila!


Steamed rice
This boiler with 150 kg rice
Steamed.

The washing
Enough to take the time
Slows down rice bran

Made by Koji
In it
Aged for 2 days.

To begin with,KojiI wonder why?

Koji's products and raw materials, such as miso, soy sauce, Mirin, shochu and sake rice.
It is the Japanese food culture has built up behind headliner.



KojiDishes to try!

★ at rest! How to make delicious sweet

Malt [material] students... remaining 1 kg rice... one minute, boiling water... 1 cup
[How to]

1. put the remaining rice into boiling water well shredded, porridge-like.
2. mix and raw malt from carefully.
3.10 hours in the heat. Amazake-Moto.
4. mix salt a pinch is great if you can, let me chilled.
5. When you watered twice in hot water and boil, grated ginger
C'mon, put a pinch.
★ great Koji pickled. Malt floor recipe

Malt [material] students... 500 g, Mirin... tablespoon 2
[How to]

1. raw malt well pads.
2 2 tbsp Mirin seasoning put.
Fermented 15 hours in a warm room 3.20 to 30 degrees.
4. Koji taking material cured if the floor drain
漬ke込mimashou!
5. always in a cool and dry place, keep.

* Koji pickled squid, improvised the eggplants, cucumbers pickled Koji,
Raw malt into any pickles and deliciously.


* Bundled with other products are possible, but other fruit (pears) and vegetables cannot be included by recent falls.
Please note that in that case, we ask again, please order separately, cancelled some of our products or if you cancel the order once.


■ capacity: 1 kg
■ material: domestic production non-glutinous rice (solar / organic JAS certified rice)
■ Maker: SEO like this ji店
■ shipping method: refrigeration (and dry items included possible)


< Use raw malt to make miso! >

-Material: raw malt 1 kg, 1 kg soybeans, salt, 400 g (300 g)
* Voila: approx. 4 kg
* Please, adjust the amount of salt according to taste.

-How to:-boiled soybeans and crush
Rice malt by hand well, 400 g of salt and mix it.
 * Completion of malt salt alone.
-Water off the soy and student Koji (shioiri) and mixed with the
Unplug the air by hand, while round together dumpling making
And we lay the dumpling in the container, after stuffing
Ran in to the flat surface and down salt.
 * Then wrap that spread salt 300 g on the repellent with mildew.
-Wait until the lid to be completed
(Usually from about 6 months is good to eat. )

★ How to make misoClick hereThe page please refer to.

Latest Product Reviews (16) Translating... Translate Product Reviews

Posted by mo**********, 2015/03/23 05:51:14
昨年もこの生麹で味噌を仕込んだらと~っても美味しい手前味噌が出来たので今年もリピートです!出来上がりが楽しみだなぁ。
有機米の米麹
Posted by きみ****, 2014/01/11 01:38:22
毎年、味噌を手作りしています。 近くのスーパーでは有機米の米麹は売っていなかったので、こちらで購入しました。 生なので、届いてすぐに作らなければなりませんが、自分がみそを作る予定の前日に届くようにすれば大丈夫です。 今回は有機米の米麹と無農薬の大豆で作ることができたので、すごく満足しています。
Posted by yu****, 2014/01/10 07:48:31
昨年、人生初で味噌を仕込み、 乾燥糀を使いましたが美味しく出来上がりました。 生糀の方が風味が良いそうですが、スーパーでは手に入らない。 糀屋さんから直接買わないと無いのかなぁ?と何となく調べてみたら、 コチラで発見。 有機米使用なので期待大です! <追記> 真空パック状態で届きました。 硬いのか?と思いきや、乾燥糀よりパラパラと簡単にほぐせました。 乾燥糀だと糀菌が舞い、昨年は鼻の穴が白く塞がりましたが(笑)、 生糀はそれが無くて助かりました。 出来上がりが楽しみです。 <10月10日追記> 無事にお味噌が出来上がりました。 またリピートします。

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