Hello everyone, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a special dish, Japanese Malted Rice (Kouji). one of my favorites food. This time, I am going to make it a little bit unique. This is gonna smell and look deliciou

Crush Kouji and put salt in warm I keep this in the insulating pot filled with warm The day after the Kouji rice is softened.

Koji rice is cooked rice that has been inoculated with Aspergillus oryzae, a mold thats widespread in Japan. To make koji rice, the culture is added to the cooked grain The grains are then placed in wooden trays and left to ferment in a warm, humid environment.

The Ingredients need to make Japanese Malted Rice (Kouji):

1. Prepare 200 g of Kouji malted rice
2. Prepare 300 ml of 60℃ water
3. You need 60 g of salt

Koji has so many kinds of enzymes that it is said to be a treasure house of enzymes, and it decomposes grains with its power. Dried koji mold(Kome-koji, Koji-rice) for home-brewing Japanese sweet sake, Miso, Shoyu(Soy-Sause), Shio-Koji etc. Since using long-hair aspergillus oryzae, the effect is extraordinally. Since low-temperature drying is carried out, there is no elegance bruise in.

Step to make Japanese Malted Rice (Kouji):

1. This is Kouji malted rice.
2. Crush Kouji and put salt in warm
3. Mix Kouji and warm Stay at warm place. I keep this in the insulating pot filled with warm
4. The day after the Kouji rice is softened. Mix every day and rest at warm place.
5. After 5 days Kouji is done and softened.
6. Let’s make Kouji cucumber. Cut cucumber.
7. Put cucumber and Kouji rice in bag. Keep in refrigerator for a half day.
8. Enjoy 🇯🇵🥰 Today’s dinner 💖
9. Put rice Kouji and chicken brea Keep in refrigerator for 1 hour. Boil for 5 minutes and cool it down in pan.
10. So soft and taste so nice. Enjoy 🇯🇵

This video goes onto detail strep by step on how to make Rice Koji. If you would like to support our work visit us at Patreon. ~ Using Malted Rice Koji: Shio Koji, Dry-Aging, Amasake ~. As fermented and cultured foods are becoming more popular.being served more in Western restaurants, on store shelves, and home pantrie But one that might not be very familiar is koji rice. Koji rice is steamed rice that has been inoculated with Aspergillus oryzae, a mold that s widespread in Japan.

So that’s going to wrap it up with this special food Japanese Malted Rice (Kouji). Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friend Thanks again for reading. Go on get cooking!