Momokawa Miso Miso Salt Koji Handmade Kit 1kg For Niigata Prefecture Koshihikari rice and Ako Teshio

This is a set of rice koji and Ako Teshio using Koshihikari round rice from Niigata Prefecture. We will enclose a simple manual for making salt koji at home. If you use rice koji and salt, you can make about 1 kg of salted koji, but the remaining rice koji can be freeated only. Salt is OK at room temperature. This product is frozen to avoid reducing the enzyme power of koji mold. Unlike the so -called dried koji, you can use rice koji with a softer texture than dried koji after thawing raw koji. Please note that you may take rice koji several times a month, but depending on the timing of your order, it may take about one week to ship. Raw ingredients, ingredients rice (Koshihikari from Niigata Prefecture) How to use koji moldy (Ako's Teshio) Instructions on how to make salt koji are also attached to the product. ■ How to make 1. Rice koji is thawed. (Please put it at room temperature for about 2 hours and thaw.) 2. First, mix rice koji and salt in a tapper and mix well. At this time, crush the koji lightly by hand. 3. Put water there and stir. 4. After that, leave it at room temperature and stir it once a day and it will be completed after about a week. If the salt is familiar after about a week and the sweetness comes out slightly, it is completed. Since it will not be fermented unless it is placed at room temperature, place it at room temperature for about 5 days to 1 week. Conversely, after completion, please store it in the refrigerator. It has about a month in refrigerated. ■ How to use vegetables and meat in salt koji for about 2-3 hours and then bake them and enjoy deliciously. It is delicious as a dressing when mixed with vinegar or salad oil. Note (exemption)> Be sure to read the rice koji in the freezer until you use it.