Making traditional Japanese fermented food, “rice koji” in half a day

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＝Episode 4＝
Normally, we make koji seasoning, onion koji, and soy sauce koji that take a week to finish in about 5 hours (in summer).
It can be frozen as it is made.
Just like salt, it can be used for simmered dishes, stir-fried dishes, dressings, etc. It is very convenient & body-friendly seasoning, I recommend it💕
◆Material
(Onion koji)
　　　　　　300g of onions
　　　　　　100g of rice malt
　　　　　　Salt 40g
(Soy sauce koji)
　　　　　　100g of rice malt
　　　　　　100g of soy sauce
“Koji” is a traditional Japanese fermented food made by breeding a fungus called koji mold in grains such as rice, wheat, and soybeans.
In this video, I mainly use "rice koji", which is fermented rice.
The “rice koji” made in the video can be used raw as a dressing or sauce.
If you use it for meat or fish, the sweetness increases and it becomes soft and delicious.
In this video, I am making two types of fermented seasonings.
Onion + rice koji
Soy sauce (Japanese fermented seasoning) + rice koji
In your country, too,I think there are various fermented foods such as yogurt and cheese.
In the same way, there are various fermented foods in Japan.
Typical examples are “amazake”, “miso”, and “soy sauce”.
If there is a store that sells Japanese food near you, please try to find it.
Among them, my most recommended one is “Amazake”.
“Amazake” means sweet sake.
As the name suggests, it is a sweet, non-alcoholic drink.
I recommend adding milk or soy milk to adjust the sweetness to your liking.
It will improve your intestinal environment and improve your health.