Amekoji (rice koji) 700g Domestic Akita Prefecture 100% Akita Meibu Sake Souple Dried Salt Sake Rice Koji (rice Koji)

◆ The sweetness and refreshing taste "Amekoji" Akita Prefecture General Food Research Center has been developed over 4 years, but uses koji molds with a strong taste. Only koji manufacturing companies in Akita Prefecture, which passed the quality standards of koji, were made, acquiring bacterial shares in 2015. * Please note the fake "Amekoji". ◆ Rice koji, a fermented food that has been very attracting attention in terms of health and beauty, is a breeding microorganism that is effective for fermentation such as kojikabi in a bran made of rice that is made of rice. Rice koji is rich in vitamins, such as biotinacin, vitamin B1B2b6 folic acid pantothenate. ◆ 100 % rice from Akita Prefecture uses only rice harvested in Akita Prefecture, a rice with clean water and air -rich land. Akita rice used is safe and secure with "residual pesticide test". ◎ Characteristics of Amekoji ◎ ・ Brownness (tyrosinase activity) is lower than conventional koji, so it becomes more transparent and more beautiful. Sugar content is 15 to 20 % cleaner taste → Amino acid amount is 20 to 30 % lower ◆ 100 % additive -free and additive -free rice is completely added. Since additives such as sugar and preservatives are not used, it can be used for cooking with confidence. ◆ Dry grain type and preservation properties ◎ Raw rice koji is less than one month and is short, but dried rice koji can be stored for more than six months and does not need to be loosened, so it can be cooked immediately. It is easy to store with convenient chuck bags. ◆ Amazake made with amazake rice koji, which is said to be drip drip, is nutritious and helpful for beauty and diet support, which is so nutritious that it is also called "drip drip" or "drinking serum." In addition, since it does not contain alcohol, small children and pregnant women can enjoy it with confidence. The daily intake is 200 ml (one cup). It is 160kcal because it is about 80kcal per 100ml. ◎ Easy with a rice cooker! How to make delicious amazake ◎ Materials Rice Koji300g water300ml hot water300ml 1. 2. Mix rice koji 300g and 55 to 60 ° C and set it in a rice cooker. 2. Cover with a wet cloth and keep it warm. Stir once or twice and complete in 7 to 8 hours. Please adjust depending on the number of people you drink and the amount you want to make. If you subdivide it with an ice machine, you can use it individually when necessary. When thawing, transfer it to the refrigerator and slowly dissolve it. * Please be careful not to exceed 60 ° C or higher because the koji mold will die. If you have rice koji in the dishes, you can make fermented seasonings such as salt koji soy sauce koji miso. You can improve the taste of the dish and get rich.