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Hello!
Thank you for coming to Yuruma kitchen.
This time, I would like to introduce how to make sake doburoku that is hard to get overseas.
Because it is not heated, the lactic acid bacteria are rich in koji mold and are useful for intestinal activity.
Since the finished product is strained, the cake left after the filtration is used as sake cake.
If you make amazake, it is recommended that you use a mixer or the like to make it even more delicious.
【 ingredients】
7 go(180cc×7) Japanese Rice
350g Raw rice koji
2g Dry yeast
Water
4 go(180cc×4) for cooking rice
1300cc For fermentation
200cc For dissolving yeast
※ Because raw rice koji is not available overseas, we buy seed koji molds and bring them to make rice koji locally.
Detailed videos are also introduced in the video, so please take a look if you like.
simply! How to make rice koji for home use
• 簡単に!家庭用米麹の作り方
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