Domestic rice Koji 1kg (200g x 5 bags)

Contents 1kg (200g x 5 bags Convenient subdivision type) How to save 365 days from the production of expiration date (Save direct sunlight hot and humid) Raw material Uruchi rice rice rice (domestic) species koji It is a dried rice koji that enables long -term preservation by drying raw koji, which is not usually saved by a unique patent manufacturing method. We finished carefully using domestic rice polishing rice. It can be used as an alternative to yeast food as well as fermented foods such as Amazake Miso Salt Koji, as well as bread and sweets fabric. How to make amazake (1 go to rice) 1) Cook porridge with a rice cooker. (3 go to water for 1 go to 1 go) 2) Stir the porridge, add 200g of koji to about 60 degrees and stir. 3) Fermented with the "heat insulation" of the rice cooker. 4) It is completed if you place 8 to 10 hours while keeping the temperature of 50 to 60 degrees. [How to make miso 200g of soybean 200g 200g salt 100g] 1) 1) 200g soybeans in a pot and soak in 3 times water for 24 hours. 2) Put the pot over a high heat and boil it so that the soybeans do not spread and cook for 3 to 4 hours. 3) Boiled soybeans are drained with water and crushed with a mortar. 4) Sprinkle 200g of koji and 100g of salt on crushed soybeans and mix well. 5) Put it in a storage container so that it does not gaps in about 6 months. [How to make salt koji] Please refer to the back of the product. (Completed in one week to 10 days)