- KOME KOJI 150g
- Water 230cc
http://kojiya.jp/amazake/making.html
International adopter or transformer seems to be needed, but if you have interest ask the store for use in your country.
The popular way to make AMAZAKE is adding cooked rice, but if you have a good KOME KOJI you should try it without cooked rice which method called HAYAZUKURI. You can feel much strong KOJI taste and flavour of AMAZAKE. Making procedure is very simple,
Last time above man showed how to make AMAZAKE with thermos, but utilising yogurt maker is the best way to make it because of the temperature controll. Setting for 8 hours at 60C (140F)
Ingredients
- KOME KOJI 150g - Water 230cc
Also there are a lot of good web pages and youtubes introducing how to make AMAZAKE, here some of it,
http://kojiya.jp/amazake/making.html
Here below is a MISO manufacture selling KOME KOJI via Rakuten Global. If this is the first time to buy from Rakuten Global refer http://domoarigatojapan.weebly.com/blog/how-to-use-rakuten-global-service But maybe not needed because it's easy to do.
TANICA YOGURTiA
International adopter or transformer seems to be needed, but if you have interest ask the store for use in your country. |
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