Barley koji is one type of koji, made by cooked barley that has been inoculated with koji mold (koji kin). You can make various foods with barley koji, such as barley miso, shio koji, amazake, and even bread.
In this article, we would like to show you how to make Barley Koji Amazake. But before that, make sure to check our following article to know more about Barley Koji and How to make it below:
Barley Koji Amazake Recipe
Amazake is a Japanese traditional, low or non-alcohol sweet drink often made with fermented rice or rice koji. But in this section, we will show you how to make Amazake from Barley Koji:
Barley Koji Amazake
Equipment
- Yogurt maker for heat insulation.
Ingredients
- 300 g Barley Koji
- 600 ml Water
Instructions
- Take barley koji, and make sure the grain doesn't stick each other with your finger.
- Add water and mix well.
- Put the mixture into the yogurt maker. Set the yogurt maker temperature at 60 ° C for 6 hours.
- Your Barley Amazake is ready when the heat insulation is finished and the sweetness comes out.
Another Recipes Using Barley Koji
There are a lot more dishes you can make using Barley Koji. Check our recommended recipes in these articles below:
Recommended Barley Koji Product
Kawashima The Japan Store provides you with ready-to-use dried barley koji. But if you want to make your own barley Koji, we also provide Koji starter and equipments to make Barley Koji that you might want to check.
