Not seldom sell, buy!Raw malt！
Natural farming riceIf you use raw malt
It's worth mention.
Moreover,But now whenCannot buy it!
This andNatural farming soybeansMade using the
This is the ultimate delicious!
Boiled soybean crush prepared even if possible (but not a big deal! ）
The momentSurprisingly 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
-Take the heat of steamed rice
-Click on the tossing
Two days later, voila!
This boiler with 150 kg rice
Enough to take the time
Slows down rice bran
Made by Koji
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
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
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
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.