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Authentic Japanese Recipes And Fermented Food Tutorials

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In this recipe we use rice koji and barley koji, but feel free to only use one type of koji for the miso.

Equipment
1 Pressure Cooker (Stock Pot)
1 Plastic bag
1 Bowl
1 Airtight container for fermentation

Ingredients
- 500 g Soybeans (17.6oz)
- 1 kg Dried Rice Koji (35.2oz) In case of mixed miso or Awase miso, use half rice koji and half barley koji. ※You can also use non dried koji.
- 300 g Salt (10.5oz)

How to Make
① Wash the soybeans.
② Soak the soybeans in the water (for 18 hours).
③ Boil the soybeans.
④ Mash the soybeans.
⑤ Mix the koji and salt.
⑥ Add mashed soybean in the mixed koji and salt.
⑦ Roll the mixed soybean from the previous step into a round/ball form, then put it in the airtight container/bag.
⑧ Let it ferment for about 10 months-12 months in a cool dark place.

#miso #koji #fermentation

Making koji at home doesn't have to be hard. Here is a simple tutorial on how to make koji.

[Ingredients]
・600g (21oz) Rice
・5g (0.2oz) Koji Starter
*feel free to use more koji starter for stronger fermenting power.

[Instructions]
1) Wash the rice.
2) Soak the clean rice in water.
3) Drain water from the rice.
4) Steam the rice for 40 minutes.
5) Put the rice on top of cloth layered koji tray. Sprinkle the koji seed (koji starter) on steamed rice (seeding).
6) Wrap the rice with cloth and keep it warm in a food warmer device.
7) Do the first maintenance of koji: If the koji temperature reaches 40℃, open the cloth wrapping and spread and stir the rice to untangle it.
8) Move the wrapped rice to the food warmer.
9) Second maintenance of koji: 5-6 hours after you move the rice to koji box, do another maintenance. Untangle the koji clump and stir it around.
10) After several hours from the second maintenance, when the temperature of the koji rice rises above 40℃, please do another maintenance again.
11) Completion of koji.

#koji #kojirice #shorts #fermentation

Koji is a famous mold that is popular in Japan. It is the basic foundation of amazake, soy sauce, sake, and other traditional Japanese fermented foods. The mold, scientifically called Aspergillus oryzae, is usually inoculated on all kinds of steamed grains like rice, soy, or barley.

Rice koji is a type of koji that is made using white rice as the base. This type of koji is the most famous one. To make rice koji, steamed rice is sprinkled with koji starter (koji seed) and kept at a controlled temperature. When the mold starts to cover the rice grains, the koji is done and can be used as an ingredient.

#koji #ricekoji #shorts #fermentation

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Make your own Natto at Home has never been easier!

Make your own Natto at Home has never been easier! 🌱✨

🌱 What is Natto?
Natto is a Japanese delicacy packed with nutrients for a healthy gut!
You can easily make Natto by fermenting soybean with Natto Kin.

🌱 What is Natto Kin?
Natto Kin is the bacteria starter that helps in the Natto fermentation process.

🌱 How to make Natto?
Easy! Dilute KAWASHIMAYA Organic Natto Kin in the water and use it on soaked soybean to start the fermentation!

You can read more about Natto Kin and grab yours now here:
thejapanstore.jp/products/natto_001

Craving for Authentic Japanese Delicacy? 🍱 Get

Craving for Authentic Japanese Delicacy? 🍱

Get your hands on KAWASHIMAYA 3 Years Aged Nanko Umeboshi and have Authentic Japanese Delicacy always ready at your kitchen counter!

🍵 You can use it when you brew tea to have that delicate Umeboshi flavor and fragrant. Or use it to top your bowl of rice to have that exquisite Umeboshi taste burst in your mouth!

✍️ Why KAWASHIMAYA 3 Years Aged Nanko Umeboshi?
- 100% Domestic Made in Japan.
- Specially Cultivated B Grade Umeboshi grown in Wakayama Prefecture, Japan.
- Additives-Free and Reduced Pesticides.
- Low sodium content (less than 20%)
- Careful aging without drying, ensures pleasant moist finish.
- Plumpy and Satisfying Umeboshi flesh.
- Lovely natural Umeboshi Flavor.
- Packed with nutrients.

You can find KAWASHIMAYA 3 Years Aged Nanko Umeboshi here :
https://thejapanstore.jp/products/ume_073

In the mood for a hearty Japanese meal at home? 🍲

Try making Umeboshi Brown Rice Flakes Porridge with KAWASHIMAYA 100% Authentic Japanese Ingredients!

📑 Why KAWASHIMAYA Organic Brown Rice Flakes and KAWASHIMAYA Umeboshi?
- 100% Domestic Made in Japan Ingredients
- Fully Organic Brown Rice Flakes, rich in nutrients and fiber.
- Additives-Free and Reduced Pesticides Umeboshi grown in Wakayama Prefecture, Japan.
- Plump and Satisfying Umeboshi flesh.
- Achieve Authentic Traditional Japanese taste in the comfort of your house!
- Easy to prepare and consume!
- Healthy and Hearty Japanese Ingredients!

🍽️ Now let's get right in to make a hearty Umeboshi Brown Rice Flakes Porridge!

Ingredients :
* KAWASHIMAYA Organic Brown Rice Flakes (100g)
* KAWASHIMAYA Umeboshi
* Water (500ml)
* Small Dried Shiitake Mushrooms (6 slices)
* Dried Wakame Seaweed (1 teaspoon)
* Salt to taste

Steps :
1. Soak shiitake mushrooms in 500ml water for about 1 hour.
2. Immediately before cooking the dried wakame seaweed, soak it in water and put it back.
3. Pour the reconstituted juice from step 1 in a small pot.
4. Add KAWASHIMAYA Organic Brown Rice Flakes in the pot and heat it
5. Cook to desired texture.
6. Add the soaked wakame seaweed and season with salt to taste.
7. Top it with KAWASHIMAYA Organic Umeboshi.

and dig in! 🥣

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https://thejapanstore.jp/

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