The Story
Rice koji is a fermented food, that is oftentimes used for making amazake, a traditional Japanese rice drink. Using this special multi-purpose dried rice koji, you can make delicious amazake at home whenever you want!
Adachi's rice koji is made with 100% non-glutinous rice grown in Hyogo prefecture. It's made entirely with domestic Japanese ingredients, and is completely additive and preservative free.
Besides using this dried rice koji for making amazake, it can also be used in seasoning savory dishes, making traditional Japanese sweets, or even making other types of Japanese koji such as salt koji or soy sauce koji.
Making Amazake
Pour 400ml of water into 250g of freshly cooked rice and mix well so that no lumps remain.
Add 200g dried rice koji and mix evenly.
Transfer to a rice cooker, cover with a cloth moistened with water, and keep warm at 50℃ to 60℃ for 6 to 8 hours.
Store the Amazake in an airtight container in the refrigerator for up to a week.
Details
- Net contents: 800g
- Ingredients: Rice koji (from Japan)
- Made in Japan
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Details & Craftsmanship
Every detail has been carefully considered to bring you the perfect product.
Description
Rice koji is a fermented food, that is oftentimes used for making amazake, a traditional Japanese rice drink. Using this special multi-purpose dried rice koji, you can make delicious amazake at home whenever you want!
Adachi's rice koji is made with 100% non-glutinous rice grown in Hyogo prefecture. It's made entirely with domestic Japanese ingredients, and is completely additive and preservative free.
Besides using this dried rice koji for making amazake, it can also be used in seasoning savory dishes, making traditional Japanese sweets, or even making other types of Japanese koji such as salt koji or soy sauce koji.
Making Amazake
Pour 400ml of water into 250g of freshly cooked rice and mix well so that no lumps remain.
Add 200g dried rice koji and mix evenly.
Transfer to a rice cooker, cover with a cloth moistened with water, and keep warm at 50℃ to 60℃ for 6 to 8 hours.
Store the Amazake in an airtight container in the refrigerator for up to a week.
Details
- Net contents: 800g
- Ingredients: Rice koji (from Japan)
- Made in Japan
