[Ingredients] Rice malt (produced in Tokushima Prefecture | Rice is produced in the United States | Not genetically modified)
[Additive-free] (No fragrances, preservatives, etc.)
[Contents] 1kg x 4 pieces (approx. 20 servings. When using 200g at a time)
[About rice koji] Rice koji is made by seeding steamed rice with koji bacteria and allowing it to grow and ferment. Contains rich nutrients such as vitamins B1, B2, B6, B12, folic acid, pantothenic acid, inositol, biotin, dietary fiber, oligosaccharides, cysteine, glutamic acid, essential amino acids, glucose, and lactic acid bacteria. Amazake made from rice malt is also attracting attention.
[How to use] Dried rice malt carefully made in Japan. 100% rice malt with no salt or additives. Mix 200g of this product, 60g of salt, and 300ml of purified water and place in an airtight container. Stir once a day with a clean spoon to replace oxygen. It takes 4 to 6 days in the summer and 10 to 14 days in the winter to complete the delicious salt koji. Also suitable for amazake, koji water, koji water, and fermented red bean paste.
[Nutritional information (per 100g)] Calories 350kcal, protein 9.5g, fat 2.5g, carbohydrates 80.0g, salt equivalent 0g
[Best before date] 1 year from the date of manufacture
Comes in a zippered bag for convenient storage
[About rice koji] Rice koji is made by seeding steamed rice with koji mold, which is then propagated and fermented using the power of enzymes. Contains rich nutrients such as vitamins B1, B2, B6, B12, folic acid, pantothenic acid, inositol, biotin, dietary fiber, oligosaccharides, cysteine, glutamic acid, essential amino acids, glucose, and lactic acid bacteria. Salt koji made from dried rice koji, koji miso, and kojizuke are also popular fermented foods that can be used in a wide range of dishes. Non-alcoholic homemade amazake made by fermenting rice malt is also called a drinkable drip or a drinkable serum, and is popular as a supplement for those who are concerned about their health and beauty. In addition, its use has expanded to include koji water, koji water, sweets, confectionery/bread making ingredients, lotion, and cosmetics, and recently, rice koji made from pesticide-free rice has also appeared and is gaining popularity. [About the product] This product is dried rice malt carefully made in Japan. It is 100% rice malt and has no salt or additives. You can make homemade salt koji by simply adding water and salt and storing it. It is also suitable for making amazake, making delicious homemade amazake. It can also be used for koji water, koji water, and fermented red bean paste. It can also be used in regular airtight containers.
We recommend using a commercially available fermenter or yogurt maker to control the temperature. You can also use a rice cooker or a thermos flask. Comes in a zippered bag for convenient storage. Please try this large-capacity, economical product for commercial use. [How to use] How to make salt koji: Mix 200g of this product, 60g of salt, and 300ml of purified water and place in an airtight container. Stir once a day with a clean spoon to replace oxygen. It takes 4 to 6 days in the summer and 10 to 14 days in the winter to complete the delicious salt koji. How to make kojimizu: Add 10-20g of this product to 100ml of water to make kojimizu. Please drink it as an enzyme drink. Recommended as power food and slow food for vegetarians (vegans, vegans, vegetarians). Recipes for nursing care food, soft food, and medical food for the elderly. It can be safely consumed by children, infants, pregnant women, and those who are breastfeeding.
