Koji Rice 200g - Make Miso, Amasake, Sake, or Pickles
Factory sealed packages already lightly dried and ready for use. Making of the kome-koji and drying it correctly are the first and hardest steps. This koji rice uses a long-hair Aspergillus oryzae mold spores and the effects are extraordinary. Since low-temperature drying is carried out, there are even distribution levels like freshly made koji.
Question: Can you make amasake with this?
Answer: Yes, this can be used to make amasake, light misos, or sake.
Question: Can you make Shio-Koji/salt koji with this?
Answer: Yes, then used in other recipes.
Question: Just received this, never actually used it. Is it supposed to look like it has white mold growing in it?
Answer: Yes, that is part of the magic! Just grind it up in a coffee bean grinder and rub it all over the steak (the thicker the steak the better). Put the steak in the refrigerator uncovered for 48 hours. Take it out and wash it off before cooking. Cook the steak however you like. This is a great way to age a 30-day dry aged steak in 49 hours. Enjoy!
About the Product:
- Miyako koji square type 200g
- Raw material: Aspergillus oryzae from Japan
- Best-before date: One year
- Store under cool temperature or in freezer
- Round grain first-class rice is used for raw material (no waste rice is used).