Description
Koji Dried Rice is the right addition to your pantry to start home-brewing varied Japanese dishes, together with amazake, saki, miso and a lot extra!
Right here at Epigrain, we’ve a ardour for extraordinary meals. We notice that behind each improbable dish, meal, or nice meals expertise is a plethora of high quality elements. That’s why we’ve devoted ourselves to supplying the highest quality meals elements on this planet. Our culinary specialists handpick every one among our merchandise based mostly on taste, high quality, and authenticity. We have a look at meals and beverage merchandise for greater than their style, but additionally for his or her texture and look. Our last choices are nutritious, robustly flavorful, and of uncompromising worth.
Product Dimensions : 5.51 x 7.48 x 1.57 inches; 1 Kilos
UPC : 066958870096
Producer : Epigrain
ASIN : B07YZGLBTF
WHAT IS KOJI? – Koji is a particular ingredient because it digests starches and proteins, breaking them down into sugars and amino acids. It’s a key ingredient in lots of standard Japenese meals merchandise because it begins the fermentation course of.
JAPENESE FOOD – Koji Dried Rice is the right product for making a number of the most scrumptious Japenese meals. It’s best used as a starter ingredient for soy sauce, mirin, miso, amazake and sake. It’s simple to make use of and prepared so that you can put together your personal dishes.
HEALTH BENEFITS – Koji Dried Rice is the well being enhancing mould that you simply want in your pantry at present. Feeling below the climate? Give your immune system a lift by merely making a cup of amazake. Coping with Indigestion? Koji produces many enzymes and due to this fact aids within the digestion of starch, protein and fat. A well being enhancing product you do not wish to reside with out.
AMAZAKE RECIPE – Creamy, thick and full of taste. Amazake is essentially the most scrumptious Japanese drink, made with Koji Dried Rice. Observe this recipe and see for your self. Components: ½ cup dried white or brown rice, ½ cup koji rice, ½ cup water (sufficient to cowl the rice).
INSTRUCTIONS – Rinse dried rice earlier than cooking. Carry rice to a boil in a big pot of water. Cook dinner till comfortable, drain off the surplus water. Cool rice to 130 F. Combine in koji rice. Pack the rice right into a glass jar for fermentation. Cowl with water (about 1/2 cup), safe the lid to maintain the moisture in. Koji doesn’t launch CO2, so no strain construct up points. Incubate at 130 F for as much as 16 hours. Puree right into a easy paste, retailer within the fridge.
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