Natural health company brown rice koji drying 1kg x 2 rice koji rice koji no addition
DESCRIPTION
It is a dried brown rice koji manufactured by a koji manufacturer in Tokushima Prefecture. Ideal for making salted koji and making amazake. [How to make salt koji] What to prepareBrown rice koji 200g salt 60g water 300cc tapper, etc.
1. Mix 200g of rice koji and 60g of salt. 2. Move it to a tapper, add water and cover it.
3. The lid is loosely closed because carbon dioxide is generated.
4.. Draw with a clean spoon once a day. In the summer, it is completed for about 14 days in winter for 7 days. After that, it can be stored for about six months in refrigerated.
* It will be a versatile seasoning made by koji enzymes depending on the ingenuity, such as applying boiled eggs and vegetables for half a day in the refrigerator, baking meat fish in pickles for half a day.
1. Mix 200g of rice koji and 60g of salt. 2. Move it to a tapper, add water and cover it.
3. The lid is loosely closed because carbon dioxide is generated.
4.. Draw with a clean spoon once a day. In the summer, it is completed for about 14 days in winter for 7 days. After that, it can be stored for about six months in refrigerated.
* It will be a versatile seasoning made by koji enzymes depending on the ingenuity, such as applying boiled eggs and vegetables for half a day in the refrigerator, baking meat fish in pickles for half a day.
